Effect of protein structure changes during different power ultrasound thawing on emulsification properties of common carp (Cyprinus carpio) myofibrillar protein
The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W·cm−2, 300 W/1.077 W·cm−2, and 500 W/1.997 W·cm−2, namely WT, UT-100, UT-300, and UT-500) on protein structure, aggregation, and emulsifying properties of common carp (Cyprinus carpio) myofibrillar protein were investigated...
| Main Authors: | , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
Elsevier
2023-12-01
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| 叢編: | Ultrasonics Sonochemistry |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S1350417723004315 |