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2024
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Emulsifying properties
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Low-salt solution
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Myofibrillar protein
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Food Chemistry
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Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
Journal article
Food Chemistry,2024, volume: 435
Authors:
Lan, Meijuan
;
Li, Tongshuai
;
Li, Lin
;
Wang, Shaoyun
;
Chen, Juncheng
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Submit date：2024/03/12
Emulsifying properties
Low-salt solution
Myofibrillar protein
Oxidation
Ultrasonic treatment
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