Preparation, characterization, and gel characteristics of nanoemulsions stabilized with dextran-conjugated clam Meretrix meretrix linnaeus protein isolate.
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DOI: 10.1016/j.foodchem.2021.131664
Abstract: In this study, the stability and flavor characteristics of nanoemulsions prepared with dextran-conjugated Meretrix meretrix clam protein isolate were studied by characterizing particle size, polydispersity index, zeta potential, turbidity, microstructure, e-tongue, e-nose and HS-GC-IMS. Compared… read more here.
Keywords: meretrix; dex con; ncpi dex; dex ... See more keywords