The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments
Yanmo Pan, Shucheng Liu, Zongyuan Han, Liping Shen, Wei Lan, Jun‐Hua Shao, K.-J. Cheng, Yang Liu, Qiuyu Xia, Zefu Wang, Qinxiu Sun, Shuai Wei
Topics & Concepts
Lipid digestionEmulsionFlocculationAdsorptionChemistryOil dropletChemical engineeringMyofibrilHydrophobic effectChromatographyParticle sizeDestabilisationLipaseOrganic chemistryBiochemistrySocial psychologyPhysical chemistryEngineeringEnzymePsychologyProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality