क्यूआर कोड

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

The current study aimed to investigate the effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scan...

पूर्ण विवरण

में बचाया:
मुख्य लेखकों: Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang, Yuling Yang
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: MDPI AG 2021-05-01
श्रृंखला:Foods
विषय:
emulsified meat products
sonication
meat protein
animal fat
particle size
ऑनलाइन पहुंच:https://www.mdpi.com/2304-8158/10/6/1201
टैग: टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!

समान संसाधन