不同pH值缓冲体系对骆驼肉肌原纤维蛋白及其热诱导凝胶功能特性的影响
郑增拓, 刘新旗, TUYATSETSEG JAMBAL, 伊如勒, 达立朝, 梁建忠, 李昱奇, 吉日木图, 孟和毕力格, 明亮
Effect of different pH value buffer systems on the functional properties of camel meat myofibrillar proteins and their thermally induced gels
ZHENG Zengtuo, LIU Xinqi, TUYATSETSEG JAMBAL, YI Rule, DA Lichao, LIANG Jianzhong, LI Yuqi, JI Rimutu, MENGHE Bilige, MING Liang
食品与发酵工业
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2026, (11): 261
-270
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DOI: 10.13995/j.cnki.11-1802/ts.042636
