Emulsification properties and oil-water interface properties of l-lysine-assisted ultrasonic treatment in sea bass myofibrillar proteins: Influenced by the conformation of interfacial proteins
Yamei Wu, Yamei Wu, Yanyan Wu, Yanyan Wu, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Qiuxing Cai, Yueqi Wang
Topics & Concepts
MyofibrilEmulsionChemical engineeringRheologyAdsorptionPenetration (warfare)Oil dropletLysineChemistrySwellingMaterials scienceElastic modulusOrganic chemistryComposite materialBiochemistryAmino acidEngineeringOperations researchProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes