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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Vydáno v:Foods
Hlavní autoři: Zhou, Lei, Zhang, Jian, Yin, Yantao, Zhang, Wangang, Yang, Yuling
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
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On-line přístup: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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