Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
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Title
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment
Authors
Keywords
Enzyme, Emulsification, Foaming properties, Sonication, Solubility
Journal
Innovative Food Science & Emerging Technologies
Volume 72, Issue -, Pages 102748
Publisher
Elsevier BV
Online
2021-06-29
DOI
10.1016/j.ifset.2021.102748
References
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