Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum

Published 2019 View Full Article

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Title
Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum
Authors
Keywords
Ultrasound, Myofibrillar protein, Emulsion, Stability, Xanthan gum
Journal
Innovative Food Science & Emerging Technologies
Volume 54, Issue -, Pages 225-234
Publisher
Elsevier BV
Online
2019-05-01
DOI
10.1016/j.ifset.2019.04.013

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