Using nanocellulose to improve heat‐induced cull cow meat myofibrillar protein gels: effects of particle morphology and content

Abstract

The improvement of MP gel properties by adding nanocellulose mainly depends on its morphology and concentration. Nanocellulose with higher aspect ratio is more beneficial to the improvement of gel properties. For each nanocellulose type, there is an optimal addition amount for MP gel improvement. © 2023 Society of Chemical Industry.