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Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates.
Guo, Yanan; Liu, Caihua; Wang, Yichang; Ren, Shuanghe; Zheng, Xueting; Zhang, Jiayu; Cheng, Tianfu; Guo, Zengwang; Wang, Zhongjiang.
Afiliación
  • Guo Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Liu C; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Wang Y; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Ren S; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Zheng X; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Zhang J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Cheng T; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Guo Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
  • Wang Z; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Foods ; 12(5)2023 Feb 21.
Article en En | MEDLINE | ID: mdl-36900426
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: China