Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties
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281295
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281295
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10.1016/j.foodchem.2024.142187
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Scimatic Chain (ID: 481)
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