Optimizing the myofibrillar‐plant proteins emulsion by ultrasound techniques: Improvements in structural and functional properties
The stability of MW was significantly improved after 10 min of ultrasound treatment as a result of improving the zeta potential, particle size and turbidity values, changing the secondary structure and microstructure of the emulsion. © 2025 Society of Chemical Industry.
Authors
- Chi Ren (ORCID: https://orcid.org/0000-0002-0947-8516)
- Muawuz Ijaz (ORCID: https://orcid.org/0000-0002-3399-1459)
- Xu Wang (ORCID: https://orcid.org/0000-0003-0862-2536)
- Chengli Hou (ORCID: https://orcid.org/0000-0002-5617-8655)
- Zhenyu Wang (ORCID: https://orcid.org/0000-0001-9187-1028)
- Xin Li (ORCID: https://orcid.org/0000-0001-7924-6449)
- Dequan Zhang (ORCID: https://orcid.org/0000-0003-3277-6113)
Institutions
- Institute of Food Science and Technology (CN)
- Chinese Academy of Agricultural Sciences (CN)
- Ministry of Agriculture and Rural Affairs (CN)
- University of Veterinary and Animal Sciences (PK)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-02-03
- DOI
- https://doi.org/10.1002/jsfa.14160
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Agricultural Science and Technology Innovation Program