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Se-Myung Kim

Korea Food Research Institute

Korea, Republic of (South Korea)

  • Korea Food Research Institute

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Improvement of Structural, Physicochemical, and Rheological Properties of Porcine Myofibrillar Proteins by High-Intensity Ultrasound Treatment for Application as Pickering Stabilizers

Number of pages: 35 Posted: 01 Oct 2022
Yun Jeong Kim, Min Hyeock Lee, Se-Myung Kim, Bum-Keun Kim, Hae In Yong and Choi Yun-Sang
Korea Food Research Institute, Kyung Hee University, Korea Food Research Institute, Korea Food Research Institute, Chungnam National University and Korea Food Research Institute
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Abstract:

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myofibrillar proteins, high-intensity ultrasound, Pickering emulsion, Rheological property, Emulsifying property, turbidimetric property