A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation

Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined with non-enzymatic glycation on MP-stabilized emul...

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Detalles Bibliográficos
Autores principales: Han, Ge, Zhao, Siqi, Sun, Fangda, Xia, Xiufang, Liu, Haotian, Kong, Baohua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10692711/
https://www.ncbi.nlm.nih.gov/pubmed/37979277
http://dx.doi.org/10.1016/j.ultsonch.2023.106694

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10692711/
https://www.ncbi.nlm.nih.gov/pubmed/37979277
http://dx.doi.org/10.1016/j.ultsonch.2023.106694

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