Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation
Xiao Feng, Kaiyue Cen, Xi Yu, Caoxing Huang, Yang Wei, Yuling Yang, Xiaozhi Tang
Topics & Concepts
ChemistryMyofibrilEmulsionDenaturation (fissile materials)Disulfide bondProtein aggregationZeta potentialBiophysicsBiochemistryChemical engineeringNuclear chemistryBiologyNanoparticleEngineeringMuscle metabolism and nutritionMeat and Animal Product QualityProteins in Food Systems