High-intensity ultrasonication treatment improved physicochemical and functional properties of mussel sarcoplasmic proteins and enhanced the stability of oil-in-water emulsion

作者：Henan Zou, Ning Zhao, Shuang Sun, Xinran Dong, Cuiping Yu · 发表于：Colloids and Surfaces A Physicochemical and Engineering Aspects · 年份：2020 · DOI：10.1016/j.colsurfa.2020.124463 · 被引用次数：106 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Microencapsulation and Drying Processes