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Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration.
Lu, Yufeng; Zhu, Yajun; Ye, Tao; Nie, Yongtao; Jiang, Shaotong; Lin, Lin; Lu, Jianfeng.
Afiliação
  • Lu Y; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
  • Zhu Y; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
  • Ye T; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
  • Nie Y; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
  • Jiang S; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
  • Lin L; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
  • Lu J; Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230000, China; Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230
Ultrason Sonochem ; 88: 106065, 2022 Aug.
Article em En | MEDLINE | ID: mdl-35724484
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Peixes / Produtos Pesqueiros Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2022 Tipo de documento: Article País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Peixes / Produtos Pesqueiros Idioma: En Revista: Ultrason Sonochem Assunto da revista: DIAGNOSTICO POR IMAGEM Ano de publicação: 2022 Tipo de documento: Article País de publicação: Holanda