Structural properties and emulsification of myofibrillar proteins from hairtail (Trichiurus haumela) at different salt ions
Year: 2023
Type: article
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Funders: Ministry of Education of the People's Republic of China, Natural Science Foundation of Fujian Province, Department of Education, Fujian Province, Seed Industry Innovation and Industrialization Engineering Project of Fujian Province, National Key Research and Development Program of China, Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, P. R. China
OpenAlex ID: W4387910178