Insight into the Effects of Hydrodynamic Cavitation at Different Ionic Strengths on Physicochemical and Gel Properties of Myofibrillar Protein from Tilapia (<i>Oreochromis niloticus</i>)
Effects of different ionic strengths (0.2, 0.4, and 0.6 mol/L) and different hydrodynamic cavitation (HC) treatment times (0, 1, 2, 3, and 4 min) on the conformation and gel properties of tilapia myofibrillar proteins (TMP) were investigated. The results showed that the solubility of TMP was signifi...
| Main Authors: | , , , , |
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| 格式: | Article |
| 語言: | English |
| 出版: |
MDPI AG
2024-03-01
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| 叢編: | Foods |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2304-8158/13/6/851 |