Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose-Reference-Cited by-同舟云学术

Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose

Published:2023-11 Issue: Volume:144 Page:108935
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Lv Yanan,Zhao Honglei,Xu Yongxia,Yi Shumin,Li Xuepeng,Li Jianrong

Funder

Department of Education of Liaoning Province

National Natural Science Foundation of China

Natural Science Foundation of Liaoning Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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5. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

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