Effect of ultrasonic treatment on emulsification characteristics of water-soluble pig liver protein

KANG Mengyao, DING Jing, LU Xiaochuan, LI Yixuan, SHANG Yongbiao

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 144-151.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (3) : 144-151. DOI: 10.13995/j.cnki.11-1802/ts.021988

Effect of ultrasonic treatment on emulsification characteristics of water-soluble pig liver protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(3): 144-151 https://doi.org/10.13995/j.cnki.11-1802/ts.021988

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