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Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study

BiomanufacturingFood BiophysicsGel PropertiesPork Myofibrillar ProteinAlternative Protein SourceProtein EngineeringInsoluble Dietary FibersMedicineBiophysicsBiomolecular Engineering