扬州大学教师个人主页服务平台 GXY--Home-- Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties

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

Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties

Release time:2024-12-18 Hits:

Affiliation of Author(s):旅游烹饪学院
Journal:MOLECULES
Co-author:徐双意,符超,彭增起
First Author:GXY
Correspondence Author:郭秀云
Volume:29(20)
ISSN No.:1420-3049
Translation or Not:no
Date of Publication:2024-01-01

Next One: L-lysine enhances pork color through antioxidant activity and myoglobin conformational changes