Effect of l-histidine and l-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength

Publication date: April 2021Source: LWT, Volume 141Author(s): Xiuyun Guo, Feng Gao, Yawei Zhang, Zengqi Peng, Muneer Ahmed Jamali

Source: LWT Food Science and Technology - January 15, 2021 Category: Food Science Source Type: research