Effects of ultrasound frequency mode on myofibrillar protein structure and emulsifying properties
Jiahui Chen, Xing Zhang, Siwen Xue, Xinglian Xu
Topics & Concepts
CreamingEmulsionMyofibrilChemistryParticle sizeUltrasoundTurbidityMyosinChromatographySuperposition principleAnalytical Chemistry (journal)BiophysicsAcousticsBiochemistryOceanographyPhysical chemistryBiologyQuantum mechanicsPhysicsGeologyMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes