Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths
Yuexin Li, Siqi Zhao, Xiufang Xia, Qian Liu, Qian Chen, Hui Wang, Baohua Kong
Topics & Concepts
ChemistryDiacylglycerol kinaseLipid oxidationIonic strengthIonic liquidViscosityEmulsionIonic bondingRheologyTBARSSodiumCatechinChromatographyFood scienceOrganic chemistryAntioxidantIonEnzymeLipid peroxidationMaterials scienceCatalysisPolyphenolProtein kinase CAqueous solutionComposite materialMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes