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The Underlying Mechanism Between Emulsification Stability and in Vitro Digestion in Golden Pompano (trachinotus Ovatus) Myofibrillar Protein-Fish Oil Oleogel Emulsion under Ultrasonic Treatments

Yanmo Pan,Shucheng Liu,Zongyuan Han, Liping Shen, Wei Lan,Jun-Hua Shao,Kaixing Cheng,Yang Liu,Qiuyu Xia,Zefu Wang,Qinxiu Sun,Shuai Wei

FOOD HYDROCOLLOIDS（2024）

Cited 7|Views27
Key words
Ultrasonic treatment,In vitro digestion,Emulsification stability,Fish oil oleogel,Spatial conformation,Fish myofibrillar protein
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