Login / Signup

Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions.

Lei ZhouXiao FengYuling YangYinji ChenXiaozhi TangSumeng WeiShanshan Li
Published in: Journal of the science of food and agriculture (2019)
Optimal HSH speed was achieved at 14 500 rpm to modify MPs' emulsifying and structural properties under low-fatconditions. © 2019 Society of Chemical Industry.
Keyphrases
  • high speed
  • atomic force microscopy
  • adipose tissue
  • fatty acid
  • binding protein
  • single molecule