Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties
Release time:2024-01-01Hits:
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Impact Factor:
7.0
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Affiliation of Author(s):
食品科技学院
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Journal:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
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Co-author:
Xu Xinglian
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Document Code:
2c9e868c8552f48a018556f2a44b4b5b
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Volume:
78
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Translation or Not:
no
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Date of Publication:
2022-06-01
