A novel strategy for improving the stability of myofibrillar protein emulsions at low ionic strength using high-intensity ultrasound combined with non-enzymatic glycation.

Han, Ge; Zhao, Siqi; Sun, Fangda; Xia, Xiufang; Liu, Haotian; Kong, Baohua

Han, Ge; Zhao, Siqi; Sun, Fangda; Xia, Xiufang; Liu, Haotian; Kong, Baohua.

Afiliación

Han G; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Zhao S; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Sun F; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Xia X; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Liu H; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: liuht920@neau.edu.cn.
Kong B; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China. Electronic address: kongbh63@hotmail.com.

Ultrason Sonochem ; 101: 106694, 2023 Dec.

Article en En | MEDLINE | ID: mdl-37979277

Asunto(s)

Reacción de Maillard; Polímeros; Emulsiones; Concentración Osmolar; Tamaño de la Partícula

Palabras clave

Emulsion; Glycation; High-intensity ultrasound; Low-salt settings; Myofibrillar proteins

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polímeros / Reacción de Maillard Idioma: En Revista: Ultrason Sonochem Asunto de la revista: DIAGNOSTICO POR IMAGEM Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

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