Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems

Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems

Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibr...

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Bibliographic Details
Main Authors: Marzena Zając, Lei Zhou, Magdalena Mika, Ziyi Yang, Jingyu Wang, Ye Tao, Wangang Zhang
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Molecules
Subjects:
myofibrillar proteins
hyaluronic acid
gel
emulsion
texture
Online Access:https://www.mdpi.com/1420-3049/30/10/2230
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