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...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhou, Lei, Zhang, Jian, Yin, Yantao, Zhang, Wangang, Yang, Yuling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226962/
https://www.ncbi.nlm.nih.gov/pubmed/34073481
http://dx.doi.org/10.3390/foods10061201

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8226962/
https://www.ncbi.nlm.nih.gov/pubmed/34073481
http://dx.doi.org/10.3390/foods10061201

Ejemplares similares