Enhancement of the rheological, 3D printing, and digestive properties of minced meat by Egg White Protein Isolate-curcumin nanocomplex
Release time:2025-09-23Hits:
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Impact Factor:
6.9
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
Dong Hualin, Wang Peng, Xu Xinglian, Wang Xia
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Correspondence Author:
WP
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Document Code:
2c9e868c994b64e901994c938edc068d
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Volume:
220
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Page Number:
-
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Translation or Not:
no
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Date of Publication:
2025-03-15
