Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet siz...

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Detalles Bibliográficos
Autores principales: Cai, Ruying, Yang, Zongyun, Li, Zhen, Wang, Peng, Han, Minyi, Xu, Xinglian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909849/
https://www.ncbi.nlm.nih.gov/pubmed/35267262
http://dx.doi.org/10.3390/foods11050629

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909849/
https://www.ncbi.nlm.nih.gov/pubmed/35267262
http://dx.doi.org/10.3390/foods11050629

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