Competitive adsorption and dilatational rheology of pork myofibrillar and sarcoplasmic proteins at the O/W emulsion interface
Li Lin, Youling L. Xiong
Topics & Concepts
MyofibrilAdsorptionEmulsionChemistryRheologyTropomyosinChemical engineeringSarcoplasmProtein adsorptionChromatographyOrganic chemistryMaterials scienceMyosinBiochemistryEndoplasmic reticulumComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityPickering emulsions and particle stabilization