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...
| Published in: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-05-01
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| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/30/10/2230 |