Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

Effects of xanthan gum and psyllium husk powder with different ratios on the emulsification and oxidative stability of low-salt myofibrillar protein emulsions prepared by ultrasound

The influence of xanthan gum (XG) and psyllium husk powder (PHP) at different ratios on the emulsification and oxidative stability of myofibrillar protein (MP) emulsions were studied under the low-salt conditions. The results showed that, in comparison to the emulsions added with XG or PHP alone and...

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Bibliographic Details
Main Authors: Qingquan Fu, Jingrong Cheng, Haibo Shi, Miaomiao Han, Quanzhan Chen, Shangxin Song
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Low-salt protein emulsion
Xanthan gum
Psyllium husk powder
Emulsified property
Oxidative stability
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000604
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