Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head)
- Affiliation of Author(s):水利科学与工程学院
- Journal:PHYSICS OF FLUIDS
- Co-author:陈雄欢,武少辉,焦伟轩,季磊磊,王川,施卫东
- First Author:Yang Yang
- Correspondence Author:王辉
- Volume:36(4)
- ISSN No.:1070-6631
- Translation or Not:no
- Date of Publication:2024-01-01