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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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Bibliografiske detaljer
Udgivet i:Foods
Main Authors: Zhou, Lei, Zhang, Jian, Yin, Yantao, Zhang, Wangang, Yang, Yuling
Format: Artigo
Sprog:Inglês
Udgivet: MDPI 2021
Fag:
Online adgang: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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