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dc.contributor.authorXiong, Yao
dc.contributor.authorLi, Qianru
dc.contributor.authorMiao, Song
dc.contributor.authorZhang, Yi
dc.contributor.authorZheng, Baodong
dc.contributor.authorZhang, Longtao
dc.date.accessioned2019-09-17T15:36:21Z
dc.date.available2019-09-17T15:36:21Z
dc.date.issued2019-04-30
dc.identifier.citationXiong, Y., Li, Q., Miao, S., Zhang, Y., Zheng, B. and Zhang, L. Effect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gum. Innovative Food Science & Emerging Technologies, 2019, 54, 225-234. doi: https://dx.doi.org/10.1016/j.ifset.2019.04.013en_US
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/11019/1787
dc.descriptionpeer-revieweden_US
dc.description.abstractTo investigate the effects ultrasound (20 kHz, 150–600 W) on physicochemical properties of emulsion stabilized by myofibrillar protein (MP) and xanthan gum (XG), the emulsions were characterized by Fourier transform infrared (FT-IR) spectroscopy, ζ-potential, particle size, rheology, surface tension, and confocal laser scanning microscopy (CLSM). FT-IR spectra confirmed the complexation of MP and XG, and ultrasound did not change the functional groups in the complexes. The emulsion treated at 300 W showed the best stability, with the lowest particle size, the lowest surface tension (26.7 mNm−1) and the largest ζ-potential absolute value (25.4 mV), that were confirmed in the CLSM photos. Ultrasound reduced the apparent viscosity of the MP-XG emulsions, and the changes of particle size were manifested in flow properties. Generally, ultrasound was successfully applied to improve the physical stability of MP-XG emulsion, which could be used as a novel delivery system for functional material.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;Vol. 54
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectUltrasounden_US
dc.subjectMyofibrillar proteinen_US
dc.subjectEmulsionen_US
dc.subjectStabilityen_US
dc.subjectXanthan gumen_US
dc.titleEffect of ultrasound on physicochemical properties of emulsion stabilized by fish myofibrillar protein and xanthan gumen_US
dc.typeArticleen_US
dc.embargo.terms2020-04-30en_US
dc.identifier.doihttps://dx.doi.org/10.1016/j.ifset.2019.04.013
dc.contributor.sponsorFujian Agriculture and Forestry Universityen_US
dc.contributor.sponsorFujian Provincial Foreign Cooperation Projecten_US
dc.contributor.sponsorFujian Provincial Science and Technology Program of Regional Development Projecten_US
dc.contributor.sponsorNational Natural Science Foundation of Chinaen_US
dc.contributor.sponsorGrantNumberKXGH17001en_US
dc.contributor.sponsorGrantNumber2018I0003en_US
dc.contributor.sponsorGrantNumber2018N3001en_US
dc.contributor.sponsorGrantNumber31628016en_US
dc.source.volume54
dc.source.beginpage225-234


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