Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (Oreochromis niloticus) myofibrillar protein
The purpose of this research was to explore the different hydrodynamic cavitation (HC) times (0, 5, 10, 15, 20 min; power 550 W, pressure 0.14 MPa) on the emulsifying properties of tilapia myofibrillar protein (TMP). Results of pH, particle size, turbidity, solubility, surface hydrophobicity, and re...
Main Authors: | Yucheng Hou, Xian’e Ren, Yongchun Huang, Kun Xie, Keyao Wang, Liyang Wang, Fengyan Wei, Feng Yang |
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Format: | Article |
Language: | English |
Published: |
Frontiers Media S.A.
2023-01-01
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Series: | Frontiers in Nutrition |
Subjects: | |
Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1116100/full |
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