Effects of pH on the emulsifying, gelation and curcumin delivery properties of myofibrillar protein and carboxymethyl cellulose emulsions
Release time:2024-01-01Hits:
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Impact Factor:
5.1
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD BIOSCIENCE
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Co-author:
Zhou Lei,Feng Fan,Zhang Wangang
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Correspondence Author:
Wangang Zhang
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Document Code:
2c9e868c8c48e13c018c4972af240123
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Volume:
53
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Translation or Not:
no
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Date of Publication:
2023-06-01
