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Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology

Ye Tao, Jiaming Cai, Peng Wang, Jiahui Chen, Lei Zhou, Qi Wang, Zhen Li, Jingyu Wang, Xinglian Xu

2024Food Hydrocolloids34 citationsDOI

Topics & Concepts

EmulsionRheologyMaterials scienceComposite materialRheometryThermal stabilityViscoelasticityViscositySonicationMyofibrilChemical engineeringChemistryChromatographyOrganic chemistryEngineeringBiochemistryProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties
Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology | Litcius