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Lingli Li
Bohai University
China
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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1.
Catechins Affect the Oil-Holding Capacity of Meat Batters by Changing the Structure and Emulsifying Property of Surface Proteins at the Fat Globules
Number of pages: 30
Posted: 06 Mar 2023
Guangyao Zhang
,
Na Jia
,
Xinxin Bi
, Lingli Li and
Dengyong Liu
Bohai University, Bohai University, Bohai University, Bohai University and Bohai University
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Abstract:
catechins, meat batters, Structure, gel property, emulsifying property
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