超声波处理对类PSE鸡肉肌浆蛋白的结构性质和乳化性能影响
李可, 孙立雪, 王琳梦, 石盼盼, 王昱, 何向丽, 白艳红
Effect of Ultrasonic Treatment on the Structural Properties and Emulsifying Performance of Sarcoplasmic Proteins from Pale, Soft and Exudative-like Chicken Meat
LI Ke, SUN Lixue, WANG Linmeng, SHI Panpan, WANG Yu, HE Xiangli, BAI Yanhong
食品科学
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2024, (12): 220
-228
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DOI: 10.7506/spkx1002-6630-20231003-008