巯基和疏水性对蛋白质乳化及凝胶特性的影响

邵俊花1,2，吴菊清2，周光宏2,*，魏朝贵2，徐幸莲2，刘登勇1，宋立1，贾娜1

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

食品科学 . 2013, (23): 155 -159 . DOI: 10.7506/spkx1002-6630-201323033