Effects of Portulaca oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins
This study aimed to investigate the effects of Portulaca oleracea extracts (PE) on the gelation and emulsification properties of pork myofibrillar proteins (MPs). A myofibrillar protein-Fenton oxidation system (0.0049 g/L FeCl3, 0.0176 g/L ascorbic acid, 5 mmol/L H2O2) was established, and different...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-07-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023060030 |