The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
Yanmo Pan, Shucheng Liu, Zongyuan Han, Huilan Zeng, Xuefei Xu, Jun‐Hua Shao, Lujuan Xing, Yantao Yin
Topics & Concepts
LitopenaeusShrimpPenaeusMyofibrilChemistryFood scienceFish oilFisheryEmulsionFish <Actinopterygii>BiochemistryBiologyProteins in Food SystemsFood Chemistry and Fat AnalysisProtein Hydrolysis and Bioactive Peptides