Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion

作者：Cuiping Yu, Sihui Li, Shuang Sun, Huijia Yan, Henan Zou · 发表于：Colloids and Surfaces A Physicochemical and Engineering Aspects · 年份：2022 · DOI：10.1016/j.colsurfa.2022.128511 · 被引用次数：84 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Microencapsulation and Drying Processes