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Sponsored AI Networking Cookbook: Practical recipes for AI-assisted network automation and development AI Networking Cookbook: Practical recipes for AI-assisted network automation and development

Author

Baohua Kong

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2 papers indexed here

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Sep 2026

Effects of Astragalus polysaccharides on the heat-induced gel properties and structural changes of myofibrillar proteins in low-salt concentration and its application in luncheon meat.

This study investigated how varying levels (0-2.5%, w/w) of Astragalus polysaccharides (AP) influenced the properties of low-salt (0.3 M NaCl) myofibrillar protein (MP) gels and their application in luncheon meat. The highest gel strength and water-holding capacity were observed at a 2% addition level, reaching 89.94 g...

Meng-Ning Zhao, Ziyuan Zhang, Ji Fang et al. · 0 citations
Review Aug 2026

Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applications.

The growing demand for healthier meat products and the advancement of functional foods have positioned myofibrillar protein (MP)-based emulsions and emulsion gels as a central focus in food texture engineering. The primary challenge in research on MP-based emulsions and emulsion gels is to elucidate and precisely contr...

Jingming Zhang, Hong-Lei Zhao, Chuan-Ai Cao et al. · 0 citations

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