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Xionghui Shu

Wuhan Polytechnic University

1 Machi Rd, Dongxihu Qu, Wuhan Shi

Hubei Sheng

China

  • Wuhan Polytechnic University

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Scholarly Papers (1)

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Effects of whole lotus root powder particle size on gel properties and microstructure of duck emulsified sausage: Underlying mechanisms of gelling behavior

Number of pages: 34 Posted: 18 Oct 2025
Yuyan Bai, Xionghui Shu, Youwei Ai, Hongxun Wang, Wenfu Hou and Yahong Han
Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University, Wuhan Polytechnic University and Huazhong Agricultural University
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Abstract:

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Whole lotus root powder, Duck emulsified sausage, Myofibrillar protein, Gel characteristics, Microstructure