Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein

Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein

Medium-chain triglycerides (MCTs) have been known to have multiple health benefits in treating metabolic disorders and reducing the incidence of obesity. In the present study, the partial replacement of lard with MCTs assisted by ultrasound treatment on the emulsifying stability and adsorption behav...

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Bibliographic Details
Main Authors:	Miaomiao Shi, Muhan Zhang, Huan Bian, Daoying Wang, Weimin Xu, Suhuan Wei, Ruirui Guo
Format:	Article
Language:	English
Published:	MDPI AG 2025-02-01
Series:	Foods
Subjects:	emulsion properties myofibrillar protein medium-chain triglycerides interfacial protein adsorption
Online Access:	https://www.mdpi.com/2304-8158/14/5/796
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