Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties
Bo Chen, Xiaoyan Liu, Kai Zhou, Yong Xie, Ying Wang, Hui Zhou, Yanhong Bai, Baocai Xu
Topics & Concepts
EmulsionCovalent bondHydrophobic effectChemistryQuartz crystal microbalanceAdsorptionProtein–protein interactionSuccinic anhydrideMyofibrilChemical engineeringIntermolecular forceOrganic chemistryPolymer chemistryMoleculeBiochemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes