Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Weizheng Sun1, Feibai Zhou1, Da‐Wen Sun2, Mouming Zhao2
1College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, China
2College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China

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