Effects of ultrafine tea powder and glutinous rice powder on emulsification characteristics of porcine myofibrillar protein

SUN Kekui; JIANG Xuejuan; PAN Yayan; ZONG Xinxiang; XIONG Guoyuan; ZHOU Xi

doi:10.13995/j.cnki.11-1802/ts.022185

SUN Kekui, JIANG Xuejuan, PAN Yayan, ZONG Xinxiang, XIONG Guoyuan, ZHOU Xi

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 188-193.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 188-193. DOI: 10.13995/j.cnki.11-1802/ts.022185

Effects of ultrafine tea powder and glutinous rice powder on emulsification characteristics of porcine myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(2): 188-193 https://doi.org/10.13995/j.cnki.11-1802/ts.022185

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Received	Published
2019-09-05	2020-01-25
Issue Date
2020-03-13

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