Use of high-intensity ultrasound to improve emulsifying...

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Food Hydrocolloids 2019 / 8

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Li, Ke, Fu, Lei, Zhao, Ying-Ying, Xue, Si-Wen, Wang, Peng, Xu, Xing-Lian, Bai, Yan-Hong
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Language:
english
Journal:
Food Hydrocolloids
DOI:
10.1016/j.foodhyd.2019.105275
Date:
August, 2019
File:
PDF, 2.40 MB
english, 2019
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