Effect of different ultrasound powers on the stability of native/thermally denatured myofibrillar protein-inulin emulsion

作者：Mengman Wang, Chaowei Ma, Yan Li, Zhiguo Zhang, Ming Huang, Jingxin Sun · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143591 · 被引用次数：15 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Microencapsulation and Drying Processes