Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate
LI Ke, LI Sanying, DU Manting, WANG Yanqiu, ZHANG Junxia, 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, LI Sanying, DU Manting, WANG Yanqiu, ZHANG Junxia, BAI Yanhong. Effect of Ultrasonic Treatment on the Structure and Emulsifying Properties of PSE (Pale, Soft and Exudative)-Like Chicken Meat Protein Isolate[J]. FOOD SCIENCE, 2021, 42(23): 114-122.