Structural characteristics and emulsifying properties of myofibrillar protein-dextran conjugates induced by ultrasound Maillard reaction

In this study, we investigated the effect of the ultrasound-assisted Maillard reaction on the structural and emulsifying properties of myofibrillar protein (MP) and dextran (DX) conjugates with different molecular weights (40, 70 and 150 kDa). Compared with classical heating, mild and moderate ultra...

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Detalles Bibliográficos
Autores principales: Li, Zhiyu, Zheng, Yimei, Sun, Qian, Wang, Jianyi, Zheng, Baodong, Guo, Zebin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810771/
https://www.ncbi.nlm.nih.gov/pubmed/33453682
http://dx.doi.org/10.1016/j.ultsonch.2020.105458

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7810771/
https://www.ncbi.nlm.nih.gov/pubmed/33453682
http://dx.doi.org/10.1016/j.ultsonch.2020.105458

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