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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...
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| Yayımlandı: | Foods |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI
2021
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8226962/ https://ncbi.nlm.nih.gov/pubmed/34073481 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061201 |
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