Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion
Jiahui Chen, Yujuan Xu, Bassey Anthony Pius, Peng Wang, Xinglian Xu
Topics & Concepts
EmulsionMyofibrilChemistryThermal stabilityChemical engineeringChromatographyOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityMicrobial Inactivation Methods