Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface

作者：Zongyuan Han, Shuaiqiang Xu, Jingxin Sun, Xiqing Yue, Zhaoxia Wu, Jun‐Hua Shao · 发表于：Food Hydrocolloids · 年份：2020 · DOI：10.1016/j.foodhyd.2020.106472 · 被引用次数：93 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food Chemistry and Fat Analysis