Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength
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DOI: 10.1016/j.lwt.2021.110883
Abstract: Abstract The effects of l -histidine (His) and l -lysine (Lys) on the emulsifying and interfacial properties of porcine myofibrillar proteins (MPs) at low/high ionic strength were investigated to improve physical stability of MPs emulsion… read more here.
Keywords: myofibrillar proteins; ionic strength; porcine myofibrillar; strength ... See more keywords