Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties

被引：0
|
作者：
Zheng, Shuang [1 ]
Li, Yanqing [1 ]
Li, Bo [1 ]
Zhou, Tianshuo [1 ]
Han, Qi [1 ]
机构：
[1] College of Food Science, Heilongjiang Bayi Agricultural University, Daqing,163319, China
来源：
Science and Technology of Food Industry | 2024年 / 45卷 / 16期
关键词：
Microstructure; -; Proteins; Rheology;
D O I：
10.13386/j.issn1002-0306.2024010266
中图分类号：
学科分类号：
摘要：
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页码：138 / 145
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