扬州大学教师个人主页服务平台 GQF--Home-- Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

葛庆丰正高级

Qingfeng Ge, male, PhD, associate professor, master supervisor,As the Secretary-General of the Jiangsu Livestock Waste Utilization Technology and Innovation Alliance,he is mainly engaged in research on the processing and quality safety control of meat products from livestock and poultry, as well as the utilization of animal by-products.In recent years, he has several key research and developmen...Detials

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Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

Release time:2024-06-21 Hits:

Affiliation of Author(s):食品科学与工程学院
Journal:FOODS
Co-author:吴悦浩,纳艳,贾朝颜,刘瑞,鲁飞,马汉军,康壮丽
First Author:GQF
Volume:12(4)
ISSN No.:2304-8158
Translation or Not:no
Date of Publication:2023-01-01

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