Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel

Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are emulsion droplet siz...

Full description

Bibliographic Details
Main Authors: Ruying Cai, Zongyun Yang, Zhen Li, Peng Wang, Minyi Han, Xinglian Xu
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
myofibrillar protein
nano-emulsion
rheological property
active interaction
Online Access:https://www.mdpi.com/2304-8158/11/5/629

Internet

https://www.mdpi.com/2304-8158/11/5/629

Similar Items