Effects of typical chemical processing conditions on the gel property of insoluble silkworm pupa protein

doi:10.13995/j.cnki.11-1802/ts.024731

LI Chongyang, XIE Shengli, MA Liang, HOU Yong, FU Yu, ZHANG Yuhao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 121-129.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (2) : 121-129. DOI: 10.13995/j.cnki.11-1802/ts.024731

Effects of typical chemical processing conditions on the gel property of insoluble silkworm pupa protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(2): 121-129 https://doi.org/10.13995/j.cnki.11-1802/ts.024731

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Received	Revised	Published
2020-06-12	2020-08-16	2021-01-25
Issue Date
2021-02-07

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