Insight into ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein

被引：0
|
作者：
Hu, Yangyang [1 ,2 ]
Wu, Zhen [1 ,2 ]
Sun, Yangying [1 ,2 ]
Cao, Jinxuan [1 ,2 ]
He, Jun [1 ,2 ]
Dang, Yali [1 ,2 ]
Pan, Daodong [1 ,2 ]
Zhou, Changyu [1 ,2 ]
机构：
[1] State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo,315211, China
[2] Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo,315832, China
来源：
Food Chemistry | 2022年 / 373卷
关键词：
Compendex;
D O I：
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学科分类号：
摘要：
Proteins
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