超声协同壳聚糖处理对蛋黄液乳化性质及蛋黄蛋白质结构的影响
马婕, 杨晓雪, 迟玉杰, 迟媛
Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins
MA Jie, YANG Xiaoxue, CHI Yujie, CHI Yuan
食品科学
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2023, (21): 81
-89
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DOI: 10.7506/spkx1002-6630-20230116-131