Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical, Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu
WANG Xin, HUANG Jin, LU Fangyun, WU Yujie, ZHU Hongxing, WU Haihong, ZOU Ye, XU Weimin, WANG Daoying
(1. Institute of Agri-products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2. School of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
WANG Xin, HUANG Jin, LU Fangyun, WU Yujie, ZHU Hongxing, WU Haihong, ZOU Ye, XU Weimin, WANG Daoying. Effect of Food Gum Combined with Ultrasonic Treatment on Physicochemical, Rheological and in Vitro Digestibility Properties of Chicken Blood Tofu[J]. FOOD SCIENCE, 2022, 43(3): 92-99.