Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

Mechanism of the excellent oil/water interface elastic film formation ability of myofibrillar protein compared with typical non-meat protein

This paper focuses on the mechanism of the excellent oil/water (O/W) interface elastic film formation ability of meat protein (myofibrillar protein (MP)) compared with proteins (porcine plasma protein (PPP), egg-white protein isolate (EPI), and sodium caseinate (SC)). The conformation–effect mechani...

Full description

Bibliographic Details
Main Authors: Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Xinglian Xu
Format: Article
Language:English
Published: Maximum Academic Press 2023-02-01
Series:Food Materials Research
Subjects:
myofibrillar protein
interfacial properties
flexibility
oil/water interface
Online Access:https://www.maxapress.com/article/doi/10.48130/FMR-2023-0018

Internet

https://www.maxapress.com/article/doi/10.48130/FMR-2023-0018

Similar Items