Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Ke Li, Lei Fu, Yingying Zhao, Siwen Xue, Peng Wang, Xinglian Xu, Yanhong Bai
Topics & Concepts
EmulsionMyofibrilUltrasoundRheologyChemistryViscosityChromatographyParticle sizeIntensity (physics)Random coilAdsorptionMaterials scienceChemical engineeringBiochemistryComposite materialProtein secondary structureOrganic chemistryPhysical chemistryAcousticsPhysicsEngineeringQuantum mechanicsMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes