Insights into the emulsifying effect and oxidation stability of myofibrillar protein-diacylglycerol emulsions containing catechin at different ionic strengths

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DOI:10.1016/j.foodres.2024.114144
作者：Yuexin Li,?Siqi Zhao,?Xiufang Xia,?Qian Liu,?Qian Chen,?Hui Wang,?Baohua Kong
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：The purpose of this study was to investigate the effects of different ionic strengths on the emulsifying and oxidation stabilities of myofibrillar protein-diacylglycerol emulsions containing

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上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierInvestigating the effect of catechin on the emulsification and oxidation stability of myofibrillar protein-diacylglycerol emulsions