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- W4362696144 abstract "Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions. The emulsifying properties of MP-HA were significantly (P < 0.05) higher than those of the other groups. The monosaccharide (GL/FR) exerted negligible effects on the emulsifying performance of the MP emulsions. The ζ-potential and particle size implied that HA introduced stronger negative charges, significantly reducing the final particle size (190–396 nm). Rheological examinations indicated that the introduction of polysaccharides considerably increased the viscosity and network entanglement; confocal laser scanning microscopy and creaming index revealed that MP-HA was stable during storage, whereas MP-GL/FR/CE exhibited severe delamination after long-term storage. HA, a heteropolysaccharide, is most suitable for improving MP emulsion quality." @default.
- W4362696144 created "2023-04-09" @default.
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- W4362696144 date "2023-06-01" @default.
- W4362696144 modified "2023-09-30" @default.
- W4362696144 title "The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar" @default.
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- W4362696144 doi "https://doi.org/10.1016/j.fochx.2023.100677" @default.
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