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Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca2+ release and particle filling
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DOI：10.1016/j.meatsci.2026.110108.png)
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Abstract
En 中文
• NEC regulated low-salt myosin emulsion gels via Ca2+ release and nano-filling. • NEC stabilized emulsion gels by tuning protein conformation. • NEC particles improved gel-network continuity via adsorption and pore filling. • Ca2+ drove ordered gel networks via ionic bridging and electrostatic shielding.
Keywords:
Nano-eggshell calcium
low-salt myosin emulsion gels
sustained Ca2+ release
particle filling
gel-network continuity
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6.1
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7.6K
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2.8W
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