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Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties

Meijuan Lan; Tongshuai Li; Lin Li; Shaoyun Wang; Juncheng Chen; Tangyu Yang; Zhiru Li; Yipeng Yang; Xia Zhang; Bing Li
Food Chemistry · Vol. 435 · pp. 137564 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume435
Pages137564
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137564
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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