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| Recent Progress in Understanding Factors Affecting Emulsification Properties of Collagen |
| ZHANG Guiyan, ZHU Chaozhi, RU Ang, LI Shanshan, YIN Feng, QI Xinglei, ZHAO Gaiming |
| 1.College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; 2.Hengdu Comprehensive Experimental Station, Zhumadian 463000, China |
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Abstract Collagen is widely used in the food industry due to its good emulsifying properties. In order to enrich the scientific theory of collagen emulsification and make the fullest use of the emulsifying properties of collagen, this article reviews the factors influencing collagen emulsion system and the underlying mechanism. The application of the emulsification properties of collagen in the food industry is summarized, and future directions for research on the emulsification properties of collagen are discussed in order to provide reference for further research on the emulsification properties of collagen and the production of emulsified foods.
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| [1] |
HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
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2020, Vol. 34 
