Effect of addition of non-meat proteins on properties and emulsification of myofibrillar proteins

HUANG Chunyang; MA Jingjing; YANG Jing; LI Chao; XU Weimin; WANG Daoying; ZOU Ye; LUO Zhang

doi:10.13995/j.cnki.11-1802/ts.033431

HUANG Chunyang, MA Jingjing, YANG Jing, LI Chao, XU Weimin, WANG Daoying, ZOU Ye, LUO Zhang

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (24) : 206-212.

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Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (24) : 206-212. DOI: 10.13995/j.cnki.11-1802/ts.033431

Effect of addition of non-meat proteins on properties and emulsification of myofibrillar proteins

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 49(24): 206-212 https://doi.org/10.13995/j.cnki.11-1802/ts.033431

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Received	Revised	Published
2022-08-25	2022-10-09	2023-12-25
Issue Date
2024-01-17

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