Concepedia

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

Ke Li, Lei Fu, Yingying Zhao, Siwen Xue, Peng Wang, Xinglian Xu, Yanhong Bai

Food Hydrocolloids · 2019 · 418 citations · 58 references

Concepts

AgricultureFood SciencePoultry ScienceFood EngineeringRheologyUltrasoundEmulsion RheologyFood EmulsificationFood EmulsionsMeat EmulsionsUltrasonicsViscoelastic Properties Of FoodsHigh-intensity Focused UltrasoundMyofibrillar Protein QualityMyofibrillar ProteinsPoultry Meat EmulsionsProtein-based EmulsifiersRheological PropertiesUltrasonic Emulsification

References

58

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

DETERMINATION OF SERUM PROTEINS BY MEANS OF THE BIURET REACTION

Allan G. Gornall, Charles J. Bardawill, Maxima M. David · Journal of Biological Chemistry · 1949 · 16.2K citations · Full text

Life Sciences, Biochemistry, Clinical Biochemistry +9

Protein Stabilization of Emulsions and Foams

Srinivasan Damodaran · Journal of Food Science · 2005 · 789 citations

Agriculture, Biochemistry, Food Science +17

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

Jonathan O’Sullivan, Brian A. Murray, Cal Flynn et al. · Food Hydrocolloids · 2015 · 545 citations · Full text

Life Sciences, Biochemistry, Food Science +16