Effects of heat treatment temperature on emulsifying properties of water-soluble proteins in pig liver

PAN Chenglei; DING Jing; DONG Wei; ZHANG Yuhao; SHANG Yongbiao

doi:10.13995/j.cnki.11-1802/ts.020244

PAN Chenglei, DING Jing, DONG Wei, ZHANG Yuhao, SHANG Yongbiao

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 82-89.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 82-89. DOI: 10.13995/j.cnki.11-1802/ts.020244

Effects of heat treatment temperature on emulsifying properties of water-soluble proteins in pig liver

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(16): 82-89 https://doi.org/10.13995/j.cnki.11-1802/ts.020244

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Received	Published
2019-02-19	2019-08-25
Issue Date
2019-09-23

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