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High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels

Shenghai Liu, Jinjin Li, Yuxin Qin, Tingqi Yang, Xiaoming Guo, Xiuping Dong, Beiwei Zhu, Juncai Tu

2024Food Chemistry11 citationsDOI

Topics & Concepts

EmulsionMyofibrilRheologyChemical engineeringMicelleMaterials scienceProtein filamentCrystallizationViscosityChemistryChromatographyComposite materialBiochemistryOrganic chemistryAqueous solutionEngineeringDysphagia Assessment and ManagementChild Nutrition and Feeding IssuesProteins in Food Systems
High-pressure homogenization transformed salmon protein filament into micelle structure: Improvement on the stability and swallowing rheology of dysphagia-oriented salmon emulsion gels | Litcius