Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characte...
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
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Author / Creator
Shi, Miaomiao , Zhang, Muhan , Bian, Huan , Wang, Daoying , Xu, Weimin , Wei, Suhuan and Guo, Ruirui
Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Medium-chain triglycerides (MCTs) have been known to have multiple health benefits in treating metabolic disorders and reducing the incidence of obesity. In the present study, the partial replacement of lard with MCTs assisted by ultrasound treatment on the emulsifying stability and adsorption behavior of myofibrillar protein (MP) was investigated....
Alternative Titles
Full title
Role of Medium-Chain Triglycerides on the Emulsifying Properties and Interfacial Adsorption Characteristics of Pork Myofibrillar Protein
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Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_1f93c0b698ed462a8313b16cae260cd9
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_1f93c0b698ed462a8313b16cae260cd9
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods14050796
