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Professor Xu Baocai of the School of Food and Bioengineering, Hefei University of Technology, published an article online on October 3 in
Food Chemistry
, "Modulating theagregation of myofrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions", which proposes a strategy for using model hydrophobic molecules to inhibit over-accumulation of MP during heating. Professor Xu Baocai is the author of this paper.
the main points of the study.