Effect of oxidized linoleic acid on gelling behavior of myofibrillar protein and in vitro digestibility of heat-induced gel

LI Baoling; LI Ying; ZHU Zhenbao; HUANG Junrong; CAO Yungang

doi:10.13995/j.cnki.11-1802/ts.026253

Effect of oxidized linoleic acid on gelling behavior of myofibrillar protein and in vitro digestibility of heat-induced gel

LI Baoling, LI Ying, ZHU Zhenbao, HUANG Junrong, CAO Yungang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 111-119.

PDF(3234 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (19) : 111-119. DOI: 10.13995/j.cnki.11-1802/ts.026253

Effect of oxidized linoleic acid on gelling behavior of myofibrillar protein and in vitro digestibility of heat-induced gel

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(19): 111-119 https://doi.org/10.13995/j.cnki.11-1802/ts.026253

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(3234 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised
2020-11-23	2021-01-08
Issue Date
2021-11-04

Please choose a citation manager

Content to export