Effects of Portulaca oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins
This study aimed to investigate the effects of Portulaca oleracea extracts (PE) on the gelation and emulsification properties of pork myofibrillar proteins (MPs). A myofibrillar protein-Fenton oxidation system (0.0049 g/L FeCl3, 0.0176 g/L ascorbic acid, 5 mmol/L H2O2) was established, and different...
I tiakina i:
| Ngā kaituhi matua: | , , , , , |
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| Hōputu: | Artigo |
| Reo: | Chinês |
| I whakaputaina: |
The editorial department of Science and Technology of Food Industry
2024-07-01
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| Rangatū: | Shipin gongye ke-ji |
| Ngā marau: | |
| Urunga tuihono: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060030 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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