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Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein

The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP). Results of pH, particle size, turbidity, solubility, surface hydrophobicity, and re...

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Detalles Bibliográficos
Autores principales:	Hou, Yucheng, Ren, Xian’e, Huang, Yongchun, Xie, Kun, Wang, Keyao, Wang, Liyang, Wei, Fengyan, Yang, Feng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9905136/ https://www.ncbi.nlm.nih.gov/pubmed/36761226 http://dx.doi.org/10.3389/fnut.2023.1116100

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