Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
Yamei Wu(Sichuan Agricultural University), Yueqi Wang(Chinese Academy of Agricultural Sciences), Yongqiang Zhao(Sanya University), Shengjun Chen(Beibu Gulf University), Yanyan Wu(Ministry of Agriculture and Rural Affairs), Huan Xiang(Sanya University), Qiuxing Cai(Beibu Gulf University)
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