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  • 中文期刊(566296)
  • 外文期刊(2)
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  • 专利(42595)

期刊名称

  • journal of food science(1)
  • ultrasonics sonochemistry(1)

关键词

  • egg white protein; high intensity ultrasonic; protein gel; rheology; structural properties; water-soluble potato protein(1)
  • ultrasonic modification; emulsifying property; gelling property; rheology analysis(1)

作者

  • Zhao, Ruixuan AND Liu, Xinshuo AND Liu, Wei AND Liu, Qiannan AND Zhang, Liang AND Hu, Honghai(0)

机构

  • chinese acad agr sci, inst food sci & technol, comprehens key lab agroprod proc, minist agr & rural affairs, beijing 100193, peoples r china(1)
  • chinese acad agr sci, inst food sci & technol, comprehens key lab agroprod proc, minist agr & rural affairs, beijing, peoples r china(1)
  • tianjin univ sci & technol, coll food sci & engn, food biotechnol engn res ctr, state key lab food nutr & safety,minist educ, tianjin, peoples r china(1)

年份

  • 2023(1)
  • 2022(1)
科研产出
资源类型: 外文期刊
作者:Zhao, Ruixuan(精确检索)
作者:Liu, Xinshuo(精确检索)
作者:Liu, Wei(精确检索)
作者:Liu, Qiannan(精确检索)
作者:Zhang, Liang(精确检索)
作者:Hu, Honghai(精确检索)
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1Effect of high-intensity ultrasound on the structural, rheological, emulsifying and gelling properties of insoluble potato protein isolates

作者：

机构：

来源：ULTRASONICS SONOCHEMISTRY

关键词： Ultrasonic modification; Emulsifying property; Gelling property; Rheology analysis

年份：2022

2Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co-gelation properties with egg white protein

作者：

机构：

来源：JOURNAL OF FOOD SCIENCE

关键词： egg white protein; high intensity ultrasonic; protein gel; rheology; structural properties; water-soluble potato protein

年份：2023

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