Effect of a soy protein isolate/sodium alginate-stabilized diacylglycerol pre-emulsion prepared by ultrasound-assisted homogenization on properties and structure of pork myofibrillar protein composite gel
Xiaoqin Diao, Gaojie Zhao, Ying Wang, Yuanhang Zhao, Niu Tian, Dengyong Liu, Haining Guan
Topics & Concepts
Soy proteinHomogenization (climate)RheologyChemistryMyofibrilComposite numberEmulsionDiacylglycerol kinaseChromatographyMicrostructureUltimate tensile strengthShear thinningGranule (geology)Chemical engineeringSodiumRaman spectroscopyRheometryHydrogen bondMaterials scienceMoistureComposite materialSilica gelGel electrophoresisSizingProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition