Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values

Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values

Myofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their application in practical meat products. Therefore, MP-D...

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Bibliographic Details
Main Authors: Yuexin Li, Hui Wang, Yubo Zhao, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
myofibrillar protein
diacylglycerol
pH
emulsifying property
oxidative stability
Online Access:https://www.mdpi.com/2304-8158/13/2/253

Internet

https://www.mdpi.com/2304-8158/13/2/253

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