Ultrasound treated fish myofibrillar protein: Physicochemical properties and its stabilizing effect on shrimp oil-in-water emulsion

Effects of ultrasonication at different amplitudes (40% and 60%) and time (5, 10, and 15 min) on the physicochemical and emulsifying properties of the fish myofibrillar protein (FMP) were investigated. Solubility, surface hydrophobicity, and emulsifying properties were augmented when FMP was subject...

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Detalles Bibliográficos
Autores principales: Rajasekaran, Bharathipriya, Singh, Avtar, Ponnusamy, Arunachalasivamani, Patil, Umesh, Zhang, Bin, Hong, Hui, Benjakul, Soottawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10336788/
https://www.ncbi.nlm.nih.gov/pubmed/37429184
http://dx.doi.org/10.1016/j.ultsonch.2023.106513

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10336788/
https://www.ncbi.nlm.nih.gov/pubmed/37429184
http://dx.doi.org/10.1016/j.ultsonch.2023.106513

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