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Physicochemical and emulsifying properties of mussel water-soluble proteins as affected by lecithin concentration.
Zou, Henan; Zhao, Ning; Li, Sihui; Sun, Shuang; Dong, Xinran; Yu, Cuiping.
Afiliación
  • Zou H; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Zhao N; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Li S; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Sun S; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Dong X; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
  • Yu C; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address: yucp@dlpu.edu.cn.
Int J Biol Macromol ; 163: 180-189, 2020 Nov 15.
Article en En | MEDLINE | ID: mdl-32599247
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Agua / Proteínas / Bivalvos / Emulsionantes / Emulsiones / Lecitinas Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: China
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Agua / Proteínas / Bivalvos / Emulsionantes / Emulsiones / Lecitinas Idioma: En Revista: Int J Biol Macromol Año: 2020 Tipo del documento: Article País de afiliación: China