Using nanocellulose to improve heat-induced cull cow meat myofibrillar protein gels: Effects of particle morphology and content.

The improvement of MP gel properties by adding nanocellulose mainly depends on its morphology and concentration. The nanocellulose with higher aspect ratio is more beneficial to the improvement of gel properties. For each nanocellulose, there is an optimal addition amount for MP gel. This article is protected by copyright. All rights reserved.