검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization Cha Y, Shi XJ, Wu F, Zou HN, Chang CT, Guo YN, Yuan M, Yu CP Journal of Food Engineering, 258, 1, 2019 |
| 2 |
Effects of high-pressure homogenization on physicochemical, rheological and emulsifying properties of myofibrillar protein Wu F, Shi XJ, Zou HN, Zhang TY, Dong XR, Zhu R, Yu CP Journal of Food Engineering, 263, 272, 2019 |