Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating
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- 作者：Weifeng Lia ; Mengmeng Huangb ; Peng Wanga ; wpeng@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Xinglian Xua
- 关键词：Porcine plasma protein ; Gel-like emulsion ; pH ; Heating
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：460-465
- 全文大小：732 K
文摘
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Gel-like characteristics of high oil phase porcine plasma protein emulsion were studied.
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Emulsions show elasticity characteristics and has satisfied stability after 48 h storage.
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pH should be higher than 5.5 for structuring gel-like characteristics based on NMR and WHC results.
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