Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein

LI Ying; LI Baoling; FAN Xin; BAI Xue; HUANG Junrong; CAO Yungang

doi:10.13995/j.cnki.11-1802/ts.026256

LI Ying, LI Baoling, FAN Xin, BAI Xue, HUANG Junrong, CAO Yungang

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 85-91.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 85-91. DOI: 10.13995/j.cnki.11-1802/ts.026256

Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 85-91 https://doi.org/10.13995/j.cnki.11-1802/ts.026256

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Received	Revised	Published
2020-11-23	2021-01-04	2021-07-15
Issue Date
2021-08-02

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