pH值偏移结合超声处理对鸡肝不溶蛋白乳化稳定性的影响
姚昕,姚敏,柳文哲,黄明远,赵圣明,郑海波,戚军,张春晖,黄明,熊国远
Effect of pH-Shifting Combined with Ultrasonic Treatment on the Emulsion Stability of Insoluble Proteins from Chicken Liver
YAO Xin, YAO Min, LIU Wenzhe, HUANG Mingyuan, ZHAO Shengming, ZHENG Haibo, QI Jun, ZHANG Chunhui, HUANG Ming, XIONG Guoyuan
食品科学
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2026, (11): 225
-233
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DOI: 10.7506/spkx1002-6630-20251128-240