Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and...

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Detalhes bibliográficos
Main Authors: Qingquan Fu, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, Shangxin Song
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2025-01-01
Colecção:Food Chemistry: X
Assuntos:
Low-salt protein emulsion
Xanthan gum
Psyllium husk powder
Emulsified property
Oxidative stability
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157525000604
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