Effects of hydrodynamic cavitation on physicochemical structure and emulsifying properties of tilapia (<i>Oreochromis niloticus</i>) myofibrillar protein.

Front Nutr · 2023 · PMC9905136 · PMID 36761226

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showed a trendno p-value reported

Different from EAI, ESI showed a trend of increasing first and then decreasing, that is, increasing gradually within 0–10 min of HC treatment and decreasing gradually with further treatment (10–20 min).

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