Enhanced gelling properties of myofibrillar protein by ultrasound-assisted thermal-induced gelation process: Give an insight into the mechanism

Effects of the incorporation of ultrasound with varied intensities (0–800 W) into the thermal-induced gelation process on the gelling properties of myofibrillar protein (MP) were explored. In comparison with single heating, ultrasound-assisted heating (<600 W) led to significant increases in gel...

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Detalles Bibliográficos
Autores principales: Wang, Qingling, Gu, Chen, Wei, Ranran, Luan, Yi, Liu, Rui, Ge, Qingfeng, Yu, Hai, Wu, Mangang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9996090/
https://www.ncbi.nlm.nih.gov/pubmed/36870098
http://dx.doi.org/10.1016/j.ultsonch.2023.106349

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9996090/
https://www.ncbi.nlm.nih.gov/pubmed/36870098
http://dx.doi.org/10.1016/j.ultsonch.2023.106349

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