Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)
Zhongyang Ren, Yaqing Cui, Yueqi Wang, Linfan Shi, Shen Yang, Gengxin Hao, Xujian Qiu, Yanyan Wu, Yongqiang Zhao, Wuyin Weng
Topics & Concepts
Ionic strengthChemistryEmulsionMyofibrilRheologyIonic bondingChromatographyIonBiochemistryOrganic chemistryMaterials scienceAqueous solutionComposite materialProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes