Effect of high pressure homogenization on aggregation, conformation, and interfacial properties of bighead carp myofibrillar protein.

Nie, Xiaohua; Liu, Haizhen; Yu, Ningxiang; Tang, Qiwen; Wu, Congcong; Meng, Xianghe

Nie, Xiaohua; Liu, Haizhen; Yu, Ningxiang; Tang, Qiwen; Wu, Congcong; Meng, Xianghe.

Afiliação

Nie X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
Liu H; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
Yu N; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
Tang Q; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
Wu C; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.
Meng X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, Zhejiang, China.

J Food Sci ; 86(12): 5318-5328, 2021 Dec.

Article em En | MEDLINE | ID: mdl-34796506

Assuntos

Carpas; Animais; Estudos Transversais

Palavras-chave

carp myofibrillar protein; emulsifying property; foaming property; high pressure homogenization; structure

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Carpas Tipo de estudo: Observational_studies / Prevalence_studies / Risk_factors_studies Limite: Animals Idioma: En Revista: J Food Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China País de publicação: Estados Unidos

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