Underlying the effect of soybean oil concentration on the gelling properties of myofibrillar protein-based emulsion gels: Perspective on interfacial adsorption, rheological properties and protein conformation
Wenjing Yao, Xinning Huang, Cheng Li, Baohua Kong, Xiufang Xia, Fangda Sun, Qian Liu, Chuanai Cao
Topics & Concepts
RheologyEmulsionAdsorptionMyofibrilChemical engineeringChemistrySoybean oilProtein adsorptionChromatographyMaterials scienceFood scienceOrganic chemistryBiochemistryComposite materialEngineeringProteins in Food SystemsMuscle metabolism and nutritionMeat and Animal Product Quality