Effects of NaCl-assisted regulation on the emulsifying properties of heat-induced type I collagen

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DOI:10.1016/j.foodres.2022.111599
作者：Gai-ming Zhao,?Gui-yan Zhang,?Xue-yuan Bai,?Feng Yin,?Ang Ru,?Xiao-ling Yu,?Li-jun Zhao,?Chao-zhi Zhu
文献类型：期刊论文
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Abstract：Although collagen is widely used as an emulsifier in the food industry, its emulsifying properties are strongly influenced by processing conditions. This research investigated the effects of

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