Effects of Tea Polyphenol Palmitate Existing in the Oil Phase on the Stability of Myofibrillar Protein O/W Emulsion.

Foods · 2022 · PMC9104160 · PMID 35564049

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a decreasing trendno p-value reported

The apparent viscosity of protein solutions and emulsions all demonstrated a decreasing trend with increasing shear rates, indicating that all emulsions exhibited a shear-thinning behavior, which has been reported in meat emulsion systems stabilized by proteins [ 17 , 41 ].

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