Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion
Cuiping Yu, Sihui Li, Shuang Sun, Huijia Yan, Henan Zou
Topics & Concepts
EmulsionCreamingZeta potentialSolubilitySonicationChemistryChromatographyParticle sizeSurface tensionAdsorptionMyofibrilIonic strengthChemical engineeringPulmonary surfactantRheologyAqueous solutionMaterials scienceOrganic chemistryComposite materialBiochemistryEngineeringNanoparticleQuantum mechanicsPhysicsPhysical chemistryProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes