Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface-Reference-Cited by-同舟云学术

Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

Published:2021-04 Issue: Volume:113 Page:106472
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Han Zongyuan,Xu Shuaiqiang,Sun Jingxin,Yue Xiqing,Wu Zhaoxia,Shao Jun-Hua

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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