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Effect of NaCl Concentration on the Emulsifying Properties of Myofibrilla Protein in the Soybean Oil and Fish Oil Emulsion

The aim of the present work was to investigate the effect of NaCl concentration on the emulsifying and rheological properties of porcine myofibrillar protein (MF)-stabilized soybean oil and fish oil emulsion (SO-EMs and FO-EMs). Emulsions (EMs) were prepared from 1% MF with 10% SO or FO at various N...

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Detalles Bibliográficos
Autores principales:	Jo, Yeon-Ji, Kwon, Yun-Joong, Min, Sang-Gi, Choi, Mi-Jung
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2015
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662354/ https://www.ncbi.nlm.nih.gov/pubmed/26761845 http://dx.doi.org/10.5851/kosfa.2015.35.3.315

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