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Dong-Min Shin

Keimyung University

Dalseo-Gu, 704-701

Korea, Republic of (South Korea)

  • Keimyung University

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Scholarly Papers (1)

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Mechanisms Underlying the Changes in the Structural, Physicochemical, and Emulsification Properties of Porcine Myofibrillar Proteins Induced by Prolonged Pulsed Electric Field Treatment

Number of pages: 46 Posted: 27 Mar 2024
Yun Jeong Kim, Dong-Min Shin, Eun-Jae Oh, Yong Gi Chun, Jung-Kue Shin, Choi Yun-Sang and Bum-Keun Kim
Korea Food Research Institute, Keimyung University, Korea Food Research Institute, Korea Food Research Institute, Jeonju University, Korea Food Research Institute and Korea Food Research Institute
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Abstract:

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Pulsed electric field, myofibrillar proteins, Protein structure, Pickering emulsion, Rheological property, dispersion stability