pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization

pH-induced interface protein structure changes to adjust the stability of tilapia protein isolate emulsion prepared by high-pressure homogenization

The pH is a crucial external factor affecting the structure and emulsification characteristics of proteins. The current study aimed to reveal the correlation between the secondary structure changes and tilapia protein isolate (TPI) emulsion stability under different pH (3.0–10.0) prepared by high-pr...

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Bibliographic Details
Main Authors:	Qingguan Liu, Ailin Chen, Pengzhi Hong, Chunxia Zhou, Xiang Li, Mengya Xie
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Food Chemistry: X
Subjects:	Tilapia protein isolate pH Secondary structure Emulsion stability Correlation analysis
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524007296
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