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Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein.
Ge, Qingfeng; Wu, Yuehao; Yuan, Na; Jia, Zhaoyang; Liu, Rui; Lu, Fei; Ma, Hanjun; Kang, Zhuangli.
Afiliación
  • Ge Q; School of Food Science and Technology, Yangzhou University, Yangzhou 225127, China.
  • Wu Y; School of Food Science and Technology, Yangzhou University, Yangzhou 225127, China.
  • Yuan N; School of Food Science and Technology, Yangzhou University, Yangzhou 225127, China.
  • Jia Z; School of Food Science and Technology, Yangzhou University, Yangzhou 225127, China.
  • Liu R; School of Food Science and Technology, Yangzhou University, Yangzhou 225127, China.
  • Lu F; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Ma H; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
  • Kang Z; School of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, China.
Foods ; 12(4)2023 Feb 14.
Article en En | MEDLINE | ID: mdl-36832887
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China