Effects of carboxymethyl cellulose on the emulsifying, gel and digestive properties of myofibrillar protein-soybean oil emulsion
Lei Zhou, Jinyuan Jiang, Fan Feng, Jingyu Wang, Jiaming Cai, Lujuan Xing, Guanghong Zhou, Wangang Zhang
Topics & Concepts
EmulsionCarboxymethyl celluloseChewinessChemistryMyofibrilFood scienceSoybean oilRheologyChromatographyBiochemistryMaterials scienceOrganic chemistryComposite materialSodiumMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes