Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins-Reference-Cited by-同舟云学术

Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins

Published:2024-02 Issue: Volume:147 Page:109405
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wu Yamei,Wu Yanyan,Xiang Huan,Chen Shengjun,Zhao Yongqiang^ORCID,Cai Qiuxing,Wang Yueqi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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