The conformation and physico‐chemical properties of pH‐treated golden pompano protein on the oil/water interfacial properties and emulsion stability
Author:
Affiliation:
1. School of Food Science and Technology National Engineering Research Center of Seafood Dalian Polytechnic University Dalian 116034 China
2. College of Wildlife and Protected Area Northeast Forestry University Harbin 150040 China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15374
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4. Interfacial rheological properties of adsorbed protein layers and surfactants: a review
5. Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates
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3. Effects of pH and NaCl on the Spatial Structure and Conformation of Myofibrillar Proteins and the Emulsion Gel System—Insights from Computational Molecular Dynamics on Myosin of Golden Pompano;Gels;2023-03-24
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