Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast

The effects of preheating to 50 ℃ and the subsequent application of high-intensity ultrasound (HIU, 20 kHz) at 200, 400, 600, and 800 W on the physicochemical, structural, and gelling properties of wooden breast myofibrillar protein (WBMP) were studied. Results suggested that the WBMP structure expa...

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Bibliographic Details

Published in:	Ultrasonics Sonochemistry
Main Authors:	Ke Wang, Yan Li, Jingxin Sun, Changming Qiao, Harvey Ho, Ming Huang, Xinglian Xu, Bin Pang, He Huang
Format:	Article
Language:	English
Published:	Elsevier 2022-05-01
Subjects:	Wooden breast Myofibrillar proteins Preheating High-intensity ultrasound Gelation Microstructure
Online Access:	http://www.sciencedirect.com/science/article/pii/S1350417722001237