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Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions |
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| Authors: | Lei Zhou Xiao Feng Yuling Yang Yinji Chen Xiaozhi Tang Sumeng Wei Shanshan Li |
| Affiliation: | College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China |
| Abstract: | |
| Keywords: | high-speed shear homogenization myofibrillar protein emulsify structure fat |