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(Tianjin University of Science and Technology), Yueqi Wang(Hebei Normal University), Yongqiang Zhao(Beibu Gulf University), Shengjun Chen(Beibu Gulf University), Yanyan Wu(Beibu Gulf University), Huan Xiang(Sanya University), Qiuxing Cai(Beibu Gulf University)
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