The synergistic effects of myofibrillar protein enrichment and homogenization on the quality of cod protein gel

作者：Yisha Xie, Xiliang Yu, Zheming Wang, Chenxu Yu, Sangeeta Prakash, Xiuping Dong · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107468 · 被引用次数：56 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Food composition and properties