Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel

Food Research International

Volumn 58, Issue , 2014, Pages 98-104

  Zhao, Ying Ying ^a   Wang, Peng ^a   Zou, Yu Feng ^a   Li, Ke ^a   Kang, Zhuang Li ^a   Xu, Xing Lian ^a   Zhou, Guang Hong ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Microstructure; Pre formed emulsion; Pulsed ultrasound; Rheology; Texture profile analysis; Water and fat binding capacity

Indexed keywords

EID: 84894091182     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.01.024     Document Type: Article

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