Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation.

Flammulina velutipes

Immune support

SpeciesEnoki, Winter Mushroom

JournalFood chemistry

Year2024

Metadata-grounded summary

Article summary

Metadata-grounded summary: This journal article indexes research on Flammulina velutipes in Food chemistry in 2024. MycoData maps the paper to immune support based on its title, species context, article metadata, and study classification.

Citation

Li Q, Meng Z, Hu J, Li Q, Dong Y, Cai C, et al. (2024). Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation. Food chemistry https://doi.org/10.1016/j.foodchem.2024.139300 PMID: 38640525

Open citation