Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter-Reference-Cited by-同舟云学术

Effects of pre-emulsified safflower oil with magnetic field modified soy 11S globulin on the gel, rheological, and sensory properties of reduced-animal fat pork batter

Published:2023-04 Issue: Volume:198 Page:109087
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Kang Zhuang-Li,Xie Jing-jie,Li Yan-ping,Song Wan-jie,Ma Han-Jun

Funder

National Natural Science Foundation of China

Natural Science Foundation of Henan Province

Publisher

Elsevier BV

Subject

Food Science

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