Evolution of the structure of meat protein particles at the oil–water interface facilitates the ultra-long storage stability of high internal pickering emulsion
Shuyu Tan, Mingying Du, Gaibo Yuan, Liangyan Rong, Ruren Li, Guoliang Li
Topics & Concepts
EmulsionMyofibrilPickering emulsionChemical engineeringTropomyosinRheologyChemistryPhase (matter)AdsorptionStabilizer (aeronautics)Materials scienceChromatographyMyosinOrganic chemistryBiochemistryComposite materialMechanical engineeringEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMeat and Animal Product Quality