Study on effect and mechanism of curcumin on emulsion properties of myofibrillar protein under oxidative condition

CHANG Haijun, HU Yu, SHI Yuanwei, ZHOU Wenbin, BO Zhaoying

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 195-202.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (8) : 195-202. DOI: 10.13995/j.cnki.11-1802/ts.038019

Study on effect and mechanism of curcumin on emulsion properties of myofibrillar protein under oxidative condition

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(8): 195-202 https://doi.org/10.13995/j.cnki.11-1802/ts.038019

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