Effect of different pH value buffer systems on the functional properties of camel meat myofibrillar proteins and their thermally induced gels

ZHENG Zengtuo, LIU Xinqi, TUYATSETSEG JAMBAL, YI Rule, DA Lichao, LIANG Jianzhong, LI Yuqi, JI Rimutu, MENGHE Bilige, MING Liang

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 261-270.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (11) : 261-270. DOI: 10.13995/j.cnki.11-1802/ts.042636

Effect of different pH value buffer systems on the functional properties of camel meat myofibrillar proteins and their thermally induced gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(11): 261-270 https://doi.org/10.13995/j.cnki.11-1802/ts.042636

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