机译:L-精氨酸在低盐浓度下用L-精氨酸操纵肌原纤维蛋白的界面行为及乳化性能
College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing 210095 China Synergetic Innovation Center of Food Safety and Nutrition Nanjing China;
College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing 210095 China Synergetic Innovation Center of Food Safety and Nutrition Nanjing China;
Department of Animal Products Technology Sindh Agriculture University Tandojam Pakistan;
College of Food Science and Technology National Center of Meat Quality and Safety Control Nanjing Agricultural University Nanjing 210095 China Synergetic Innovation Center of Food Safety and Nutrition Nanjing China;
Arg; myofibrillar proteins; emulsion stability; conformation; interfacial behaviour;