Article ID Journal Published Year Pages File Type
10278116 Journal of Food Engineering 2011 7 Pages PDF
Abstract
► Emulsified plant oils are incorporated into myofibrillar protein gels. ► Emulsions with small oil droplets reinforce composite gels more strongly than emulsions with larger oil droplets. ► Interactions between membrane proteins and gel matrix proteins are important for the stability of the composite gels.
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Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Rheology and microstructure of myofibrillar protein-plant lipid composite gels: Effect of emulsion droplet size and membrane type
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