Effect of Ultrasound-Assisted Chitosan Treatment on Emulsification Properties of Liquid Egg Yolk and Structure of Egg Yolk Proteins
MA Jie, YANG Xiaoxue, CHI Yujie, CHI Yuan
FOOD SCIENCE . 2023, (21): 81 -89 .  DOI: 10.7506/spkx1002-6630-20230116-131