Functional properties of curdlan and its application progress in meat and meat products

被引：0
|
作者：
Cao, Yungang [1 ]
Hu, Chunjie [1 ]
Li, Yuanzheng [1 ]
Lu, Ruiqi [3 ]
Du, Dongxu [4 ]
Bian, Zhongming [3 ]
Huang, Junrong [1 ]
Zhang, Huan [1 ]
Yuan, Fang [2 ,3 ]
机构：
[1] School of Food Science and Engineering, Shaanxi University of Science & Technology, Shaanxi, Xi'an,710021, China
[2] School of Biotechnology, Jiangnan University, Jiangsu, Wuxi,214122, China
[3] Jiangsu Yiming Biological Technology Co., Ltd., Jiangsu, Taixing,225400, China
[4] Linyi Jinluo Win Ray Food Co., Ltd., Shandong, Linyi,276000, China
来源：
Jingxi Huagong/Fine Chemicals | 2024年 / 41卷 / 03期
关键词：
Gelation;
D O I：
10.13550/j.jxhg.20230337
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：491 / 498
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