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期刊名称

food chemistry(1)

关键词

emulsifying properties(1)
interfacial adsorption(1)
ph-shifting(1)
ultrasound(1)
（1-1-3）egg yolk protein(1)

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作者

Yi Sun AND Yaqin Yang AND Haobo Jin AND Yuanyuan Zhang AND Sadaqat Ali AND Long Sheng(0)

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national research and development cen(1)
national research and development center for egg processing, college of food science and technology, huazhong agricultural university, wuhan 430070, china(1)
shenzhen branch, guangdong laboratory for lingnan modern agriculture, genome analysis laboratory of the ministry of agriculture, agricultural genomics institute at shenzhen, chinese academy of agricultural sciences, shenzhen 518000, china(1)
shenzhen institute of nutrition and health, huazhong agricultural university, wuhan 430070, china(1)

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年份

2025(1)

科研产出

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资源类型: 外文期刊

作者:Yi Sun(精确检索)

作者:Yaqin Yang(精确检索)

作者:Haobo Jin(精确检索)

作者:Yuanyuan Zhang(精确检索)

作者:Sadaqat Ali(精确检索)

作者:Long Sheng(精确检索)

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1Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties

作者： Yi Sun; Yaqin Yang; Haobo Jin; Yuanyuan Zhang; Sadaqat Ali; Long Sheng; SCIE（2025版） EI（2025版）

机构： National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Institute of Nutrition and Health, Huazhong Agricultural University, Wuhan 430070, China; Shenzhen Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518000, China; National Research and Development Cen;

来源：Food Chemistry

关键词：（1-1-3）Egg yolk protein Emulsifying properties Interfacial adsorption pH-shifting Ultrasound