Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties.

Flammulina velutipes

Immune support

SpeciesEnoki, Winter Mushroom

JournalFood chemistry

Year2025

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Flammulina velutipes in Food chemistry in 2025. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Wang Z, Li L, Jia F, Wu J, Jin W, Zhao W, et al. (2025). Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties. Food chemistry https://doi.org/10.1016/j.foodchem.2024.142187 PMID: 39586202

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