| Autor: |
Jun Liu, Ze Yu, Wenru Xie, Lu Yang, Mingyun Zhang, Chunqiang Li, Jun-hua Shao |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Food chemistry. 408 |
| ISSN: |
1873-7072 |
| Popis: |
The effects of protein oxidation on the emulsion gel properties of myofibrillar protein (MP) in the presence of tetrasodium pyrophosphate (TSPP) and soybean protein isolate (SPI) were investigated from the perspective of interfacial protein interactions. The results showed that the emulsifying activity and emulsion stability of MP increased by 35.2 %-181.6 % with elevated H |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect