Effects of Sulfhydryl Content and Hydrophobicity on Gel and Emulsifying Properties of Pork Proteins
SHAO Jun-hua1,2，WU Ju-qing2，ZHOU Guang-hong2,*，WEI Chao-gui2，XU Xing-lian2，LIU Deng-yong1，SONG Li1，JIA Na1
FOOD SCIENCE . 2013, (23): 155 -159 .  DOI: 10.7506/spkx1002-6630-201323033