Yu-Tong Wang

Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation.

This study investigated the mechanisms by which different fats influence myofibrillar protein (MP)-κ-carrageenan (KC) emulsion stability, focusing on interfacial adsorption kinetics and protein conformation. Flaxseed oil (FO), rich in unsaturated fatty acids, showed the highest emulsifying activity, stability, ζ-potent...