High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein-Reference-Cited by-同舟云学术

High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein

Published:2022-11 Issue: Volume:90 Page:106217
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Li Na,Zhang Ke-Xin,Du Jia-Yi,Tan Zhi-Feng,Xu Yun-Peng,Liu Xiao-Yang,Zhou Da-Yong,Li De-Yang

Funder

Natural Science Foundation of Liaoning Province

Department of Science and Technology of Liaoning Province

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference34 articles.

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5. Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion;Li;Food Hydrocolloids,2020

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