Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein

Effect of ultrasound treatment on the emulsion gelling properties of PSE-like chicken myofibrillar protein

The effects of ultrasound treatment (20 kHz, 0, 150, 300, 450, 600 W, 6 min) on the gel properties of PSE (pale, soft, and exudative)-like chicken myofibrillar protein (MP) emulsion gels were studied. When the ultrasound power increased from 0 W to 600 W, the water-holding capacity (WHC) and gel str...

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Bibliographic Details
Main Authors:	Chun-Lin Liu, Yan-Fang Zhou, He Zhu, Xiang-Li He, Ke Li
Format:	Article
Language:	English
Published:	Taylor & Francis Group 2024-12-01
Series:	CyTA - Journal of Food
Subjects:	Ultrasound PSE-like emulsion gel microstructure gel properties
Online Access:	https://www.tandfonline.com/doi/10.1080/19476337.2024.2413618
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