Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein
Tingxuan Gao, Xue Zhao, Ran Li, Anthony Pius Bassey, Yun Bai, Keping Ye, Shaolin Deng, Guanghong Zhou
Topics & Concepts
EmulsionMyofibrilSalt (chemistry)ChemistryOil dropletChemical engineeringPolysaccharideViscositySonicationGuar gumChromatographyMaterials scienceFood scienceOrganic chemistryBiochemistryComposite materialEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes