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Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties.
Chen, Jiahui; Zhang, Xing; Xue, Siwen; Xu, Xinglian.
Afiliação
  • Chen J; Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21
  • Zhang X; Department of Trauma and Reconstructive Surgery, RWTH Aachen University, Aachen 52074, Germany.
  • Xue S; Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21
  • Xu X; Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Lab of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 21
Int J Biol Macromol ; 163: 1768-1779, 2020 Nov 15.
Article em En | MEDLINE | ID: mdl-32961191
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Emulsões / Miofibrilas Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2020 Tipo de documento: Article País de publicação: Holanda
Texto completo
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XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Emulsões / Miofibrilas Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2020 Tipo de documento: Article País de publicação: Holanda