Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various N...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Jo, Yeon-Ji, Kwon, Yun-Joong, Min, Sang-Gi, Choi, Mi-Jung
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2015
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4662354/
https://ncbi.nlm.nih.gov/pubmed/26761845
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.3.315
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