Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths-Reference-Cited by-同舟云学术

Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths

Published:2024-03 Issue: Volume:104 Page:106841
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhao Siqi,Zhao Yubo,Liu Haotian,Chen Qian,Sun Hongbo,Kong Baohua

Funder

National Natural Science Foundation of China

Natural Science Foundation of Heilongjiang Province

Publisher

Elsevier BV

Reference53 articles.

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4. Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology;Zhang;Food Chem.,2023

5. Antioxidant stability and in vitro digestion of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-mesona chinensis polysaccharide conjugates;Zhang;Food Res. Int.,2023

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1. Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology;Food Hydrocolloids;2025-01