Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleEffect of different forms of nanocellulose on the stability of pork myofibrillar proteins' emulsion system.AuthorsShang, Xiaolan; Zhang, Chundan; Zhao, Pengyi; Wu, Yuxin; Wang, ZehanPublicationInternational Journal of Food Science & Technology, 2024, Vol 59, Issue 3, p1635ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.16917