MR医学影像文献Li-2017-Rheological and nuclear magnetic reson.pdfVIP

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MR医学影像文献Li-2017-Rheological and nuclear magnetic reson.pdf

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LWT - Food Science and Technology 75 (2017) 460e465 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: /locate/lwt Rheological and nuclear magnetic resonance characterization of porcine plasma protein-stabilized gel-like emulsion affected by pH and heating Weifeng Li a, Mengmeng Huang b, Peng Wang a, *, Xinglian Xu a a Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China b Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China a r t i c l e i n f o a b s t r a c t Article history: In the present work, gel-like characteristics of porcine plasma protein oil-in-water (O/W; 52/48, g/100 g) Received 27 March 2016 emulsion has been studied under the inﬂuence of pH and heating. Viscosity analyses indicated that Received in revised form emulsions exhibited shear-thinning behaviors. Viscosity at pH6.5 and pH7.0 was signiﬁcant higher than 17 September 2016 that of pH5.0 (P 0.05). After 48 h storage, emulsions showed higher stability than 91.07%. From pH 5.0 Accepted 19 September 2016 to 7.0, ﬁnal storage modulus and ﬁnal loss modulus showed increase trend; compared with latter, former Available online 20 September 2016 had always higher value which means more elasticity characteristics. Increase of pH caused a signiﬁcant hardn