The underlying mechanism between emulsification stability and in vitro digestion in golden pompano (Trachinotus ovatus) myofibrillar protein-fish oil oleogel emulsion under ultrasonic treatments

作者：Yanmo Pan, Shucheng Liu, Zongyuan Han, Liping Shen, Wei Lan, Jun‐Hua Shao, K.-J. Cheng, Yang Liu, Qiuyu Xia, Zefu Wang, Qinxiu Sun, Shuai Wei · 发表于：Food Hydrocolloids · 年份：2024 · DOI：10.1016/j.foodhyd.2024.110015 · 被引用次数：41 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Meat and Animal Product Quality