Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein - Concepedia

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Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein

105

Citations

58

References

2021

Year

Tingxuan Gao, Xue Zhao, Ran Li, Anthony Pius Bassey, Yun Bai, Keping Ye, Shaolin Deng, Guanghong Zhou

Food Hydrocolloids

BiomanufacturingFood BiophysicsProtein EngineeringFood EngineeringSynergistic EffectsEmulsified PropertiesBiomolecular EngineeringPolysaccharide Addition-ultrasound Treatment

References

	Year	Citations

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