Nano Filling Effect of Nonmeat Protein Emulsion on the Rheological Property of Myofibrillar Protein Gel
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DOI: 10.3390/foods11050629
Abstract: Incorporation of vegetable oils through pre-emulsification has received notable attention for delivering polyunsaturated fatty acids to emulsified-type meat products. The two important influencing factors of the rheological property of composite myofibrillar protein (MP) gel are… read more here.
Keywords: protein gel; protein; rheological property; emulsion ... See more keywords
MCT/LCT Mixed Oil Phase Enhances the Rheological Property and Freeze-Thawing Stability of Emulsion
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DOI: 10.3390/foods11050712
Abstract: The main objective of this study was to investigate the effect of different oil phase compositions (medium-chain triglyceride (MCT) and long-chain triglyceride (LCT), the proportion of MCT is 0%, 5%, 10%, 15% and 20%, respectively)… read more here.
Keywords: stability; rheological property; oil phase; mct ... See more keywords