Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
Huinan Wang, Jiaxin Zhang, Yongxia Xu, Hongbo Mi, Shumin Yi, Ruichang Gao, Xuepeng Li, Jianrong Li
Topics & Concepts
MyosinEmulsionChemistryRaman spectroscopyDisulfide bondChemical engineeringViscoelasticityAmphiphilePickering emulsionHydrophobic effectLipid oxidationBiophysicsMaterials scienceOrganic chemistryBiochemistryPolymerAntioxidantCopolymerComposite materialPhysicsEngineeringBiologyOpticsProteins in Food SystemsPickering emulsions and particle stabilizationBotanical Research and Applications