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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...

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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

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