Effects of ultrasound-assisted emulsification and carboxymethyl cellulose addition on the rheological and microstructure properties of myofibrillar protein-soybean oil emulsion gel
Lei Zhou, Dacheng Kang, Jingyu Wang, Jiaming Cai, Lujuan Xing, Wangang Zhang
Topics & Concepts
EmulsionCarboxymethyl celluloseRheologyMicrostructureSoybean oilZeta potentialMaterials scienceChemical engineeringChromatographyDynamic mechanical analysisViscosityOil dropletChemistryComposite materialOrganic chemistryPolymerSodiumFood scienceNanotechnologyEngineeringNanoparticleProteins in Food SystemsPolysaccharides Composition and ApplicationsMeat and Animal Product Quality