Emulsification characteristics of pig skin protein powder and its emulsion stability

WANG Yugui; ZHANG Ju; DAI Hongjie; FENG Xin; MA Liang; ZHANG Yuhao

doi:10.13995/j.cnki.11-1802/ts.033097

WANG Yugui, ZHANG Ju, DAI Hongjie, FENG Xin, MA Liang, ZHANG Yuhao

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 131-136.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (21) : 131-136. DOI: 10.13995/j.cnki.11-1802/ts.033097

Emulsification characteristics of pig skin protein powder and its emulsion stability

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(21): 131-136 https://doi.org/10.13995/j.cnki.11-1802/ts.033097

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Received	Revised	Published
2022-07-25	2022-09-18	2023-11-15
Issue Date
2023-12-08

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