Effects of Different Freezing Methods on Emulsification and Gelation Properties of Pork Myofibrillar Protein
LI Junguang, MA Xuyang, ZHOU Yueying, WANG Yu, LIU Xiao, BAI Yanhong
(1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China; 2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China; 3. Collaborative Innovation Center of Production and Safety, Henan Province, Zhengzhou 450001, China)
LI Junguang, MA Xuyang, ZHOU Yueying, WANG Yu, LIU Xiao, BAI Yanhong. Effects of Different Freezing Methods on Emulsification and Gelation Properties of Pork Myofibrillar Protein[J]. FOOD SCIENCE, 2022, 43(3): 19-24.