Impacts of fat types and myofibrillar protein on the rheological properties and thermal stability of meat emulsion systems
Tae‐Kyung Kim, Min Hyeock Lee, Hae In Yong, Hae Won Jang, Samooel Jung, Yun‐Sang Choi
Topics & Concepts
EmulsionMyofibrilFood scienceRheologyChemistryAnimal fatThermal stabilityPolyunsaturated fatty acidCorn oilFatty acidChromatographyMaterials scienceBiochemistryOrganic chemistryComposite materialMeat and Animal Product QualityProteins in Food SystemsSensory Analysis and Statistical Methods