Effect of Ultrasound Treatment on the Emulsion Stability of Chicken Myofibrillar Protein under Low NaCl Condition
LI Ke, WANG Yanqiu, ZHANG Yixue, ZHANG Junxia, ZHAO Yingying, DU Manting, WANG Yu, BAI Yanhong
(Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Province Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
LI Ke, WANG Yanqiu, ZHANG Yixue, ZHANG Junxia, ZHAO Yingying, DU Manting, WANG Yu, BAI Yanhong. Effect of Ultrasound Treatment on the Emulsion Stability of Chicken Myofibrillar Protein under Low NaCl Condition[J]. FOOD SCIENCE, 2023, 44(9): 58-65.