https://www.selleckchem.com/pr....oducts/dual-specific
This work was aimed to explore the effects of ultrasound as an emulsification method on the properties of pork myofibrillar protein (MP) and fat mixed gel under different ratios (w/v, 151, 101, 51, 11, 15, 110 and 115). Results indicated that sonication decreased the hardness, springiness and water holding capacity of gels with the ratios higher than 51, while increased these properties with the ratio at 115. Sonication also increased the storage modulus value of samples with the ratios low
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