Ultrasound-Assisted Low-Sugar Marination Technology for Improving the Gel Properties of Sugar-Shelled Marinated Eggs and Underlying Mechanism

被引：0

作者：

Zheng, Dan ^{[1
]}

Yu, Danrong ^{[1
]}

Mian, Haiyang ^{[1
]}

Sun, Yaogui ^{[2
]}

Liu, Chunyou ^{[3
]}

Zhang, Xiaoyu ^{[1
]}

Yu, Zhihui ^{[1
]}

机构：

[1] College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong,030801, China

[2] College of Veterinary Medicine, Shanxi Agricultural University, Jinzhong,030801, China

[3] College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou,545006, China

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 21期

关键词：

Compendex;

D O I：

10.7506/spkx1002-6630-20240529-251

中图分类号：

学科分类号：

摘要：

Proteins

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页码：68 / 80