首页> Food chemistry: X> Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability.

Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability.

导出 LinkOut

翻译打印收藏纠错

第一作者： Zhiyu,Li

第一单位： Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.

作者： Zhiyu,Li ^[1] ; Xiaomei,Zhong ^[2] ; Cuirong,Luan ^[1] ; Nanhua,Wen ^[1] ; Chuanyang,Shi ^[3] ; Shuji,Liu ^[4] ; Yizhou,Xu ^[2] ; Quan,He ^[5] ; Yijing,Wu ^[6] ; Jie,Yang ^[6]

作者单位： Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China. ^[1] College of Oceanography, Fujian Agriculture and Forest University, Fuzhou, China. ^[2] Department of Nutrition and Food Studies, Steinhardt School of Culture, Education, and Human Development, New York University, NY, United States. ^[3] Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province, Fisheries Research Institute of Fujian, Xiamen, China. ^[4] Department of Engineering, Faculty of Agriculture, Dalhousie University, NS, Canada. ^[5] Institute of Oceanography, Department of Geography and Oceanography, Minjiang University, Fuzhou, China.;Fujian Key Laboratory on Conservation and Sustainable Utilization of Marine Biodiversity, Minjiang University, Fuzhou, China. ^[6]

关键词 Combined ultrasound-microwave treatment Conjugation Emulsifying behavior Myosin Stability

DOI 10.1016/j.fochx.2024.101149

PMID 38312490

发布时间 2024-02-06

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Food chemistry

2024年21卷

101149页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability.

Food chemistry

相似文献

Food chemistry

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Simultaneous ultrasound and microwave application in myosin-chlorogenic acid conjugation: Unlocking enhanced emulsion stability.

Food chemistry

相似文献

Food chemistry

相关期刊

检索历史清除