Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions

The current study aimed to investigate the effects of ultrasound-assisted emulsification on the emulsifying and rheological properties of myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scan...

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Bibliographic Details
Main Authors:	Lei Zhou, Jian Zhang, Yantao Yin, Wangang Zhang, Yuling Yang
Format:	Article
Language:	English
Published:	MDPI AG 2021-05-01
Series:	Foods
Subjects:	emulsified meat products sonication meat protein animal fat particle size
Online Access:	https://www.mdpi.com/2304-8158/10/6/1201

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