Effects of limited enzymatic hydrolysis and polysaccharide addition on the physicochemical properties of emulsions stabilized with duck myofibrillar protein under low-salt conditions
Shufeng He, Mengmeng Li, Yangying Sun, Daodong Pan, Changyu Zhou, Hangzhen Lan
Topics & Concepts
CreamingChemistryEmulsionGuar gumHydrolysisPeroxide valueMyofibrilWhey protein isolateSalt (chemistry)Fourier transform infrared spectroscopyOil dropletChromatographyEnzymatic hydrolysisChemical engineeringLysozymeAdsorptionFood scienceOrganic chemistryWhey proteinBiochemistryEngineeringProteins in Food SystemsMuscle metabolism and nutritionMicroencapsulation and Drying Processes