Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

The effects of high-intensity ultrasound on the emulsifying properties of chicken myofibrillar protein (MP) and the rheological properties and stability of the emulsion stabilized by ultrasound-treated MP were investigated. MP suspensions (0.6 M NaCl) were subjected to ultrasound treatments (frequency 20 kHz, power 450 W, intensity 30 W/cm2) for 0, 3 and 6 min. Ultrasound treatment significantly increased (p < 0.05) the emulsion activity index...