Your browser doesn't support javascript.
loading
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion.
Ma, Wuchao; Wang, Jiamei; Xu, Xianbing; Qin, Lei; Wu, Chao; Du, Ming.
Afiliação
  • Ma W; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Wang J; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Xu X; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Qin L; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Wu C; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: wuchao@dlpu.edu.cn.
  • Du M; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: duming@dlpu.edu.cn.
Food Res Int ; 121: 247-256, 2019 07.
Article em En | MEDLINE | ID: mdl-31108746
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sonicação / Emulsões / Proteínas de Peixes da Dieta Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Sonicação / Emulsões / Proteínas de Peixes da Dieta Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China