Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
Xiuyun Guo, Feng Gao, Yawei Zhang, Zengqi Peng, Muneer Ahmed Jamali
Topics & Concepts
Ionic strengthEmulsionChemistryMyofibrilIonic bondingHistidineViscosityDiffusionChemical engineeringChromatographyMaterials scienceIonBiochemistryOrganic chemistryComposite materialAqueous solutionAmino acidEngineeringThermodynamicsPhysicsProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis