Effects of ultrasound-assisted emulsification and enzyme-catalyzed cross-linking on the structural, rheological and digestive properties of myofibrillar protein-peanut oleosome emulsion gels
Maria Rahman, Robert K.Y. Li, Shahzad Farooq, Mingfeng Xu, Sida Fu, Rongrong Yu
Topics & Concepts
EmulsionSonicationChemistryMyofibrilRheologyZeta potentialChemical engineeringParticle sizeChromatographyCreamingSofteningParticle (ecology)Oleic acidPulmonary surfactantMembraneOil dropletBiophysicsCavitationAmphiphileUltrasonic sensorProteins in Food SystemsFood Chemistry and Fat AnalysisMeat and Animal Product Quality