超声波预处理辅助蛋白质谷氨酰胺酶、精氨酸对蛋黄液乳化性的影响
龙廷渟, 骆乂萌, 彭琴艳, 王涵, 徐世骏, 叶劲松
The effect of PGase and Arg modification assisted by ultrasonic pre-treatment on the emulsifying properties of egg yolk
LONG Tingting, LUO Yimeng, PENG Qinyan, WANG Han, XU Shijun, YE Jinsong
食品与发酵工业
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2026, (11): 196
-204
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DOI: 10.13995/j.cnki.11-1802/ts.044340
