Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated. The whiteness, water-holding capacity, storage modulus (G...

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Auteurs principaux:	Huinan Wang, Jiaxin Zhang, Xinran Liu, Jinxiang Wang, Xuepeng Li, Jianrong Li
Format:	Artigo
Langue:	Inglês
Publié:	Tsinghua University Press 2024-03-01
Collection:	Food Science and Human Wellness
Sujets:	pickering emulsion myofibrillar protein gel properties freeze-thaw stability intermolecular interactions
Accès en ligne:	https://www.sciopen.com/article/10.26599/FSHW.2022.9250088
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