Cargando…
Improvement of structural, physicochemical, and rheological properties of porcine myofibrillar proteins by high-intensity ultrasound treatment for application as Pickering stabilizers
This study aimed to evaluate the potential of time-dependent (0, 15, 30, 60, 120 min) treatment of porcine-derived myofibrillar proteins (MPs) with high-intensity ultrasound (HIU) for utilizing them as a Pickering stabilizer and decipher the underlying mechanism by which HIU treatment increases the...
Autores principales: | Kim, Yun Jeong, Lee, Min Hyeock, Kim, Se-Myung, Kim, Bum-Keun, Yong, Hae In, Choi, Yun-Sang |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9768353/ https://www.ncbi.nlm.nih.gov/pubmed/36516724 http://dx.doi.org/10.1016/j.ultsonch.2022.106263 |
Ejemplares similares
-
Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems
por: Kim, Tae-Kyung, et al.
Publicado: (2020) -
High-intensity ultrasound improved the physicochemical and gelling properties of Litopenaeus vannamei myofibrillar protein
por: Li, Na, et al.
Publicado: (2022) -
Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
por: Zhou, Lei, et al.
Publicado: (2021) -
Combined Effects of Pressure Cooking and Enzyme Treatment to Enhance
the Digestibility and Physicochemical Properties of Spreadable Liver
Sausage
por: Ku, Su-Kyung, et al.
Publicado: (2022) -
Interaction of Porcine Myofibrillar Proteins and Various Gelatins:
Impacts on Gel Properties
por: Noh, Sin-Woo, et al.
Publicado: (2019)