在冷等离子处理下使用碳酸氢钠改变鸭肌纤维蛋白：对构象、乳化和流变特性的影响

已完结 10 由大白梨发布于 2025/2/27 14:53:31

DOI:10.1016/j.foodhyd.2023.109682
作者：Shengqi Jiang, Chunjie Yang, Rong Bai, Ziwei Li, Linlu Zhang, Ya Chen, Xiang Ye, Siying Wang, Hao Jiang, Wu Ding
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study aimed to explore the potential advantages of incorporating sodium bicarbonate to enhance the processing characteristics of duck myofibrillar proteins (MPs) during cold plasma trea

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