Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou
Topics & Concepts
Isoelectric pointChemistrySolubilityChromatographyHomogenization (climate)SolubilizationPrecipitationCreamingEmulsionParticle sizeBiochemistryOrganic chemistryEcologyBiodiversityPhysicsBiologyEnzymePhysical chemistryMeteorologyProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes