机译:在不同离子强度下制备的肌原纤维蛋白 - 姜黄素纳米复合物,以提高腌制鸡肉产品的氧化稳定性
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Department of Food Science The University of Tennessee;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Key Laboratory of Animal Products Processing Ministry of Agriculture Key Laboratory of Meat Processing and Quality Control Ministry of Education Jiangsu Synergetic Innovation Center of Meat Production and Processing and College of Food Science and Te;
Curcumin; Myofibrillar proteins; Encapsulate; pH shifting; Functional meat products;
机译:在不同离子强度下制备的肌原纤维蛋白 - 姜黄素纳米复合物,以提高腌制鸡肉产品的氧化稳定性
机译:L-组氨酸改善低离子强度溶液中鸡胸肌原纤维蛋白热诱导凝胶的保水能力
机译:肌纤维蛋白和卵磷脂在不同离子强度下制备的复合凝胶的理化和结构性质
机译:评估在埃及阿瑟特市的国家,当地餐馆和摊贩中准备的即食肉类和鸡肉产品的微生物安全性
机译:在各种pH和离子强度条件下制备的鱼蛋白分离物的生化和凝胶特性。
机译:高强度超声通过破坏和抑制肌球蛋白分子组件提高了低离子强度下肌原纤维蛋白乳液的物理稳定性
机译:用酸水解的水解蛋白质从小球藻的水解蛋白质制备的水 - 水乳液的离子强度和pH稳定性