Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein

The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/v) PP formed stable HIPEs with low droplet size an...

詳細記述

書誌詳細
出版年:Food Chemistry: X
主要な著者: Beibei Li, Yang Wang, Shuyu Wang, Sengao Chen, Chaoyue Yang, Linggao Liu, Shenghui Bi, Ying Zhou, Qiujin Zhu
フォーマット: 論文
言語:英語
出版事項: Elsevier 2024-03-01
主題:
Myofibrillar protein
Pea protein
Perilla seed oil
High internal phase emulsion
Gel properties
オンライン･アクセス:http://www.sciencedirect.com/science/article/pii/S2590157524001287

インターネット

http://www.sciencedirect.com/science/article/pii/S2590157524001287

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