Comparative effects of micro vs. submicron emulsions on textural properties of myofibrillar protein composite gels
Jiseon Lee, Mi‐Jung Choi, Youling L. Xiong
Topics & Concepts
EmulsionRheologyParticle sizeChemical engineeringMyofibrilMaterials scienceLecithinComposite numberOil dropletDynamic mechanical analysisChromatographyChemistryComposite materialPolymerBiochemistryEngineeringProteins in Food SystemsMuscle metabolism and nutritionMeat and Animal Product Quality