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Modifying the structure, emulsifying and rheological properties of water-soluble protein from chicken liver by low-frequency ultrasound treatment
Zou, Ye, Shia, Haibo, Chen, Xiao, Xu, Pingping, Jiang, Di, Xu, Weimin, Wang, DaoyingLanguage:
english
Journal:
International Journal of Biological Macromolecules
DOI:
10.1016/j.ijbiomac.2019.08.062
Date:
August, 2019
File:
PDF, 3.07 MB
english, 2019