Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Effects of the incorporation of ultrasound with varied intensities (0–800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP) were explored. In comparison with single heating, ultrasound-assisted heating (<600 W) led to significant increases in gel str...

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Автори:	Qingling Wang, Chen Gu, Ranran Wei, Yi Luan, Rui Liu, Qingfeng Ge, Hai Yu, Mangang Wu
Формат:	Artigo
Мова:	Inglês
Опубліковано:	Elsevier 2023-03-01
Серія:	Ultrasonics Sonochemistry
Предмети:	Ultrasound Myofibrillar protein Gelling properties Water state Chemical forces
Онлайн доступ:	http://www.sciencedirect.com/science/article/pii/S1350417723000615
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