扬州大学教师个人主页服务平台 GXY--Home-- Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l-lysine and l-histidine in a dose-dependent manner at a low and high salt concentration

郭秀云

博士，副教授，硕导地址：扬州市华扬西路196号扬州大学旅游烹饪学院邮编：225127电话：15996276331E-mail:007840@yzu.edu.cn 个人简要经历与学历：2025.06-至今扬州大学旅游烹饪学院，副教授2021.06-2025.06 扬州大学旅游烹饪学院，讲师2019.03-2021.06 南京农业大学食品科技学院，博士后2016.07-2019.03 南京乐丽斯食品科技发展有限公司，技术总监、副总经理2011.09-2016.06 南京农业大学食品科技学院博士2007.09-2011.0...Detials

Paper Publications Current position: Home > Scientific Research > Paper Publications

Oxidative characteristics and gel properties of porcine myofibrillar proteins affected by l-lysine and l-histidine in a dose-dependent manner at a low and high salt concentration

Release time:2023-02-23 Hits:

Affiliation of Author(s):旅游烹饪学院
Journal:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Co-author:吴俊俊,张雅玮,彭增起
First Author:GXY
Indexed by:Unit Twenty Basic Research
Correspondence Author:孟祥忍
Volume:57(4)
Page Number:2556-2567
ISSN No.:0950-5423
Translation or Not:no
Date of Publication:2022-01-01

Pre One: 低盐和高盐条件下L-组氨酸对肌原纤维蛋白结构及体外消化特性的影响