Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
Jiao Li, Zechuan Dai, Zhaohui Chen, Yanan Hao, Sai Wang, Xiangzhao Mao
Topics & Concepts
ShrimpMyofibrilLitopenaeusChemistryScanning electron microscopeFourier transform infrared spectroscopyUltrasoundLysozymeEmulsionConfocal laser scanning microscopyChromatographyMaterials scienceChemical engineeringBiophysicsBiochemistryBiologyComposite materialFisheryAcousticsEngineeringPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes