Characteristics of multiple emulsions stabilized by myosin from bighead carp (Aristichthys nobilis)

Characteristics of multiple emulsions stabilized by myosin from bighead carp (Aristichthys nobilis)

Myosin from bighead carp (Aristichthys nobilis) and span 60 were used to successfully prepare multiple emulsions through a one-step emulsification method. The characteristics of multiple emulsions stabilized by span 60 and myosin from bighead carp were analyzed. The absolute value of the zeta potent...

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Bibliographic Details
Main Authors:	Yuhe Ma, Jianxiong Hou, Yin Cao, Wuyin Weng, Linfan Shi, Zhongyang Ren
Format:	Article
Language:	English
Published:	Tsinghua University Press 2024-12-01
Series:	Food Science of Animal Products
Subjects:	aristichthys nobilis myosin multiple emulsions stability
Online Access:	https://www.sciopen.com/article/10.26599/FSAP.2024.9240089
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