Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization
Keying Han, Xiao Feng, Yuling Yang, Xiaozhi Tang, Chengcheng Gao
Topics & Concepts
EmulsionChemistryMyofibrilViscosityChromatographySolubilityTurbidityChemical engineeringMaterials scienceOrganic chemistryComposite materialBiochemistryOceanographyGeologyEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes