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.

Afiliação

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 em En | MEDLINE | ID: mdl-37979277

Assuntos

Reação de Maillard; Polímeros; Emulsões; Concentração Osmolar; Tamanho da Partícula

Palavras-chave

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

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polímeros / Reação de Maillard Idioma: En Ano de publicação: 2023 Tipo de documento: Article

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