Scallops as a new source of food protein: high‐intensity ultrasonication improved stability of oil‐in‐water emulsion stabilised by myofibrillar protein

Authors :: Huijia Yan
Cuiping Yu
Henan Zou
Shuang Sun
Sihui Li
Source :: International Journal of Food Science & Technology. 57:1173-1185
Publication Year :: 2021
Publisher :: Wiley, 2021.

Subjects :: Oil in water
Food protein
Chemistry
Sonication
High intensity
Emulsion
Food science
Myofibril
Industrial and Manufacturing Engineering
Food Science

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