The effect of fatty acid chain length and saturation on the emulsification properties of pork myofibrillar proteins
Jinyue Zheng, Di Sun, Xingxia Li, Dengyong Liu, Chunqiang Li, Yan Zheng, Xiqing Yue, Jun‐Hua Shao
Topics & Concepts
Polyunsaturated fatty acidChemistrySoybean oilFood scienceEmulsionFatty acidZeta potentialLong chainBiochemistryPolymer scienceMaterials scienceNanotechnologyNanoparticleMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides