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Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion.

Shi T, Liu H, Song T, Xiong Z, Yuan L, McClements DJ, Jin W, Sun Q, Gao R. Use of l-arginine-assisted ultrasonic treatment to change the molecular and interfacial characteristics of fish myosin and enhance the physical stability of the emulsion. Food Chem. 2021 Apr 16; 342:128314.

View in: PubMed