Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup-Reference-Cited by-同舟云学术

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Effects of addition of Clitocybe squamulose on nutrients and formation of micro-nanoparticles in Chinese three-yellow chicken soup

Published:2024-01 Issue: Volume:191 Page:115593
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wu Suozhu,Meng Zhiming,Yue Ziyan^ORCID,Lai Jing,Zhu Yingchun^ORCID,Cai Chunbo

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. The interaction of milk sphingomyelin and proteins on stability and microstructure of dairy emulsions;Ahn;Journal of Dairy Science,2022

2. Investigation of taste-related compounds and antioxidative profiles of retorted samgyetang made from fresh and dried Cordyceps militaris mushrooms;Barido;Food Sci Anim Resour,2020

3. Effect of preservation method on amino acid content in selected species of edible mushroom;Bernaś;LWT - Food Science and Technology,2012

4. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat;Cao;Food and Bioproducts Processing,2021

5. Comparative study of protein-lipid co-oxidation in whey protein isolate-stabilised oil-in-water emulsions prepared by different homogenisation methods;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability;Foods;2024-08-08

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