Ke Wang

Interactions with Locust Bean Gum Regulate the Gelling Capacity of Myofibrillar Protein Emulsion: Effects of Locust Bean Gum Concentration

Myofibrillar protein (MP) emulsion systems tend to be unstable, leading to loss of water and oil from the emulsion gel. Thus, improvements in MP emulsification ability are needed to enhance the quality of meat products. The effects of different added concentrations of locust bean...