首页|期刊导航|Journal of Future Foods|Whole chicken powder produced by industry-scale microfluidizer system:improvement on physicochemical properties,protein digestibility and volatile flavor

Whole chicken powder produced by industry-scale microfluidizer system:improvement on physicochemical properties,protein digestibility and volatile flavor

Yuying Han Hongyi Liu Jun Chen Ruihong Liang Taotao Dai Chengmei Liu Chengliang Lü Ping Huang Xiaohong Liang Lizhen Deng

Journal of Future Foods2026，Vol.6Issue(3)：P.470-478,9.

Journal of Future Foods2026，Vol.6Issue(3)：P.470-478,9.DOI:10.1016/j.jfutfo.2025.04.011

Whole chicken powder produced by industry-scale microfluidizer system:improvement on physicochemical properties,protein digestibility and volatile flavor

Yuying Han ¹Hongyi Liu ¹Jun Chen ²Ruihong Liang ¹Taotao Dai ²Chengmei Liu ²Chengliang Lü ²Ping Huang ³Xiaohong Liang ³Lizhen Deng²

作者信息

1. State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China
2. State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China International Institute of Food Innovation Co.,Ltd.,Nanchang University,Nanchang 330200,China
3. Jiangxi Sunner Food Co.,Ltd.,Fuzhou 335300,China
折叠

摘要

关键词

industry-scale microfluidizer/Pressure/Powder property/Protein digestibility/Flavor

分类

轻工纺织

引用本文复制引用

Yuying Han,Hongyi Liu,Jun Chen,Ruihong Liang,Taotao Dai,Chengmei Liu,Chengliang Lü,Ping Huang,Xiaohong Liang,Lizhen Deng..Whole chicken powder produced by industry-scale microfluidizer system:improvement on physicochemical properties,protein digestibility and volatile flavor[J].Journal of Future Foods,2026,6(3):P.470-478,9.

基金项目

supported financially by the Key research and Development Program of Jiangxi Province-“Selecting the best Candidates”Enterprise requirements Project(20223AAF02016). （20223AAF02016）

Journal of Future Foods

ISSN：2772-5669

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