Effect of dynamic high-pressure microfluidization treatment on the solubility and structure of myofibril protein in low-salted system

WU Jia; ZHAO Luan; WEI Na; ZHAO Lei; WANG Liyu; XIA Yangyi

doi:10.13995/j.cnki.11-1802/ts.027887

WU Jia, ZHAO Luan, WEI Na, ZHAO Lei, WANG Liyu, XIA Yangyi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 129-135.

PDF(2360 KB)

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (11) : 129-135. DOI: 10.13995/j.cnki.11-1802/ts.027887

Effect of dynamic high-pressure microfluidization treatment on the solubility and structure of myofibril protein in low-salted system

{{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}}, 2022, 48(11): 129-135 https://doi.org/10.13995/j.cnki.11-1802/ts.027887

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(2360 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-04-27	2021-07-06	2022-06-15
Issue Date
2022-06-23

Please choose a citation manager

Content to export