Conformation changes and emulsifying properties of myofibrillar proteins in water: Effects of electrostatic interaction with chitosan
Mingyuan Huang, Yujuan Xu, Lina Xu, Yun Bai, Xianming Zeng, Rui Zheng, Xinglian Xu
Topics & Concepts
ChemistryEmulsionMyofibrilChitosanAqueous solutionElectrostatic interactionElectrostaticsHydrophobic effectSteric effectsPolysaccharideFluorescenceChemical engineeringChromatographyOrganic chemistryBiochemistryPhysical chemistryChemical physicsPhysicsEngineeringQuantum mechanicsProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes