Underlying mechanism of sucrose esters on myofibrillar protein O/W emulsion gel behaviour under different ionic strengths: Focus on emulsion characterisation, protein structural changes and molecular interactions
Xiang Li, Bo Wang, Wenwen Hou, Jie Tang, Hongbin Lin, Junqiang Lian, Qian Liu, Mingfeng Xu, Yuan Ma, Yu Dong, Dong Zhang, Jiaxin Chen
Topics & Concepts
EmulsionIonic strengthMyofibrilChemistrySucroseRheologyIonic bondingZeta potentialChromatographyBiophysicsChemical engineeringAqueous solutionBiochemistryOrganic chemistryMaterials scienceIonNanoparticleComposite materialEngineeringBiologyProteins in Food SystemsMuscle metabolism and nutritionMeat and Animal Product Quality