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Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model

Mingcheng Zhang Xiaocao Zhao Dengyong Liu Guan Wang

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.275-282,8.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.275-282,8.DOI:10.1016/j.fshw.2022.07.008

Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model

Mingcheng Zhang ¹Xiaocao Zhao ²Dengyong Liu ³Guan Wang²

作者信息

1. College of Food Science and Technology,Bohai University,Jinzhou 121013,China Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China
2. College of Food Science and Technology,Bohai University,Jinzhou 121013,China
3. College of Food Science and Technology,Bohai University,Jinzhou 121013,China Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China
折叠

摘要

关键词

Oral processing/Fat/Saliva/Emulsification/Stewed pork with brown sauce

分类

轻工纺织

引用本文复制引用

Mingcheng Zhang,Xiaocao Zhao,Dengyong Liu,Guan Wang..Effects of the degree of oral processing on the properties of saliva-participating emulsions:using stewed pork with brown sauce as the model[J].食品科学与人类健康(英文),2023,12(1):P.275-282,8.

基金项目

supported by the National Natural Science Foundation of China (31571861) （31571861）

the Liao Ning Revitalization Talents Program (XLYC1807100) （XLYC1807100）

the Open Foundation Program of Cuisine Science Key Laboratory of Sichuan Province (PRKX2020Z13) （PRKX2020Z13）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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