Effect of salt treatments on protein hydration properties and molecular conformation of emulsified gel

doi:10.13995/j.cnki.11-1802/ts.016794

XU Shuai-qiang, SUN Di, SHAO Jun-hua, LIU Deng-yong

Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 105-110.

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Food and Fermentation Industries ›› 2018, Vol. 44 ›› Issue (11) : 105-110. DOI: 10.13995/j.cnki.11-1802/ts.016794

Effect of salt treatments on protein hydration properties and molecular conformation of emulsified gel

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2018, 44(11): 105-110 https://doi.org/10.13995/j.cnki.11-1802/ts.016794

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Received	Published
2018-01-12	2018-11-25
Issue Date
2018-12-25

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