Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Food and Bioprocess Technology

Volumn 6, Issue 7, 2013, Pages 1703-1712

  Sun, Weizheng ^a   Zhou, Feibai ^a   Sun, Da Wen ^a,b   Zhao, Mouming ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Emulsions; FTIR; Hydrophobicity; Myofibrillar proteins; Protein oxidation; Zeta potential

Indexed keywords

EFFECT OF CHEMICALS; EMULSIFYING PROPERTY; FTIR; MOLECULAR FLEXIBILITY; MYOFIBRILLAR PROTEINS; PROTEIN OXIDATION; SURFACE HYDROPHOBICITY; SURFACE-ACTIVE PROPERTY;

ELECTRIC CHARGE; ELECTRIC PROPERTIES; EMULSIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDROPHOBICITY; POLYETHYLENES; PROTEINS; ZETA POTENTIAL;

OXIDATION;

EID: 84879303225     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0823-8     Document Type: Article

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