Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels

Mangang Wu, Youling L. Xiong, Jie Chen

Producción científica: Article › revisión exhaustiva

120 Citas (Scopus)

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Profundice en los temas de investigación de 'Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels'. En conjunto forman una huella única.

Food Science