Effect of Polysaccharide Addition on the Stability and Gel Properties of Rabbit Myofibrillar Pickering Emulsion
In this study, rabbit myofibrillar protein (RMP) was extracted, and Pickering emulsion and the emulsion gel were prepared with soybean oil as the oil phase. The effects of different pH environment (3~10), carrageenan (0.25%~0.50%) and sodium alginate (0.25%~0.50%) on the stability and gel properties...
| Published in: | Shipin gongye ke-ji |
|---|---|
| Main Authors: | , |
| Format: | Article |
| Language: | Chinese |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-07-01
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| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022110340 |