Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein
This study focused on the effect of ultrasound-assisted immersion freezing (UIF) with different ultrasound power (200, 400, 600 W) on the physicochemical and in vitro digestive properties of beef myofibrillar proteins (BMP). The results showed that the solubility and thermal stability of BMP were si...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010320 |
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