Effects of Soy Protein Isolate Hydrolysate Obtained by High Pressure Processing on Gelation Properties and Oxidation Stability of Mutton Batters During Storage

被引：0
|
作者：
Diao, Xiaoqin [1 ]
Sun, Weiting [1 ]
Xu, Xiaojun [1 ]
Li, Xi [1 ]
Yang, Chang [1 ]
Liu, Dengyong [1 ]
Guan, Haining [1 ]
Liu, Junhong [1 ]
Liu, Yang [1 ]
Luo, Dan [1 ]
机构：
[1] College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Food Safety Key Lab of Liaoning Province, Jinzhou
来源：
Journal of Food Science and Technology (China) | 2022年 / 40卷 / 05期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Elasticity - Food storage - Gelation - Hydrolysis - Microstructure - Proteins - Scanning electron microscopy
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收藏
页码：160 / 170
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