Quinoa protein Pickering emulsion improves the freeze-thaw stability of myofibrillar protein gel: Maintaining protein composition, structure, conformation and digestibility and slowing down protein oxidation.

In this work, the effects of quinoa protein Pickering emulsion (QPPE) on protein oxidation, structure and gastrointestinal digestion property of myofibrillar protein gels (MPGs) after freeze-thaw (F-T) cycles are revealed. SDS-PAGE results indicated that 5.0 %-10.

Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels.

In this work, the effects of different QPE addition on the freeze-thaw (F-T) stability of fish myofibrillar protein (MP) gels were revealed. During freezing process, QPE decreased the freezing point of MP gels and shortened the time to pass through the maximum-ice-crystal-formation zone. The occurrence of thermal hysteresis effect led to the formation of small ice crystals and alleviated the damage to MP gel network.

Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel.

The effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein structure and intermolecular interactions of myofibrillar protein (MP) gels were studied. Compared with the MP gels without QPE, the MP gels with 5.0%-7.