Effects of Prunella vulgaris polysaccharide-based O/W emulsions on water retention, protein conformation, and antioxidant properties of ultrasonically treated reduced-fat pork batter.
- DOI
- 10.1016/j.ultsonch.2026.108078
- Published
- 2026 Sep 23
- Container
- Ultrasonics sonochemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ultsonch.2026.108078,
title = {Effects of Prunella vulgaris polysaccharide-based O/W emulsions on water retention, protein conformation, and antioxidant properties of ultrasonically treated reduced-fat pork batter.},
author = {Fan JC and Wang K and Liu GH and Ma WB and Kang ZL},
year = {2026},
journal = {Ultrasonics sonochemistry},
doi = {10.1016/j.ultsonch.2026.108078},
url = {https://doi.org/10.1016/j.ultsonch.2026.108078}
}RIS
TY - JOUR TI - Effects of Prunella vulgaris polysaccharide-based O/W emulsions on water retention, protein conformation, and antioxidant properties of ultrasonically treated reduced-fat pork batter. AU - Fan JC AU - Wang K AU - Liu GH AU - Ma WB AU - Kang ZL PY - 2026 JO - Ultrasonics sonochemistry DO - 10.1016/j.ultsonch.2026.108078 UR - https://doi.org/10.1016/j.ultsonch.2026.108078 ER -
APA
JC, F., K, W., GH, L., WB, M., & ZL, K. (2026). Effects of Prunella vulgaris polysaccharide-based O/W emulsions on water retention, protein conformation, and antioxidant properties of ultrasonically treated reduced-fat pork batter.. Ultrasonics sonochemistry. https://doi.org/10.1016/j.ultsonch.2026.108078
Source records
- pubmed · retrieved 2026-09-27T10:29:58.009Z