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High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein.
Li, Na; Zhang, Ke-Xin; Du, Jia-Yi; Tan, Zhi-Feng; Xu, Yun-Peng; Liu, Xiao-Yang; Zhou, Da-Yong; Li, De-Yang.
Affiliation
  • Li N; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Zhang KX; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Du JY; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Tan ZF; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Xu YP; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Liu XY; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
  • Zhou DY; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
  • Li DY; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China. Electronic address: dpuldy@163.com.
Ultrason Sonochem ; 90: 106217, 2022 Nov.
Article in En | MEDLINE | ID: mdl-36347155
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Penaeidae Limits: Animals Language: En Journal: Ultrason Sonochem Year: 2022 Document type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Penaeidae Limits: Animals Language: En Journal: Ultrason Sonochem Year: 2022 Document type: Article