Effect of different ultrasound powers on the stability of native/thermally denatured myofibrillar protein-inulin emulsion
Mengman Wang, Chaowei Ma, Yan Li, Zhiguo Zhang, Ming Huang, Jingxin Sun
Topics & Concepts
MyofibrilEmulsionInulinChemistryUltrasoundChromatographyFood scienceBiochemistryAcousticsPhysicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes