{"title":"肌原纤维蛋白与典型非肉蛋白相比优异的油水界面弹性膜形成能力的机理","authors":"Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Xinglian Xu","doi":"10.48130/fmr-2023-0018","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"11 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":"{\"title\":\"Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein\",\"authors\":\"Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Xinglian Xu\",\"doi\":\"10.48130/fmr-2023-0018\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":12392,\"journal\":{\"name\":\"Food Materials Research\",\"volume\":\"11 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"3\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Materials Research\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.48130/fmr-2023-0018\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Materials Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.48130/fmr-2023-0018","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 3