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Effect of heat treatment on the stability of ultrasound-assisted cross-linked myofibrillar protein-stabilized emulsion filler phases via rheology and tribology

Ye Tao; Jiaming Cai; Peng Wang; Jiahui Chen; Lei Zhou; Qi Wang; Zhen Li; Jingyu Wang; Xinglian Xu
Food Hydrocolloids · Vol. 158 · pp. 110570 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-01-01
Publication Year2025
Volume158
Pages110570
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2024.110570
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
Publisher PageOpen Publisher Page
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