Original paper
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Abstract
The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar protein (MP) and the rheological properties and stability of the emulsion stabilized by ultrasound-treated MP were investigated. MP suspensions (0.6 M NaCl) were subjected to ultrasound treatments (frequency 20 kHz, power 450 W, intensity 30 W/cm2) for 0, 3 and 6 min. Ultrasound treatment significantly increased (p < 0.05) the emulsion activity index...
Paper Details
Title
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
Published Date
Jan 1, 2020
Journal
Volume
98
Pages
105275 - 105275
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Notes
History