@article{LU2024, 
author = {Lijuan LU and Hui SHEN and Wenhui QI and Zhisheng ZHANG and Ying SHU and Han WANG and Xu ZHANG and Qingrui YANG and Tianyi YANG},
title = {Advances in Pickering Emulsions Stabilized by Myofibrillar Proteins},
year = {2024},
journal = {Meat Research},
volume = {38},
number = {4},
pages = {51-61},
keywords = {myofibrillar protein, Pickering emulsion, stabilization mechanism, factor, polysaccharide},
url = {https://www.sciopen.com/article/10.7506/rlyj1001-8123-20240421-091},
doi = {10.7506/rlyj1001-8123-20240421-091},
abstract = {Myofibrillar protein (MP) is one of the most abundant amphiphilic proteins in muscle, has a more comprehensive amino acid profile and can be used as a solid particle emulsifier to build Pickering emulsions. MP-stabilized Pickering emulsions have many advantages such as high stability, economical preparation, and environmental friendliness. The mechanism and influential factors of MP stabilization of Pickering emulsions have become a hot research topic. This article mainly reviews the mechanism and influential factors of MP stabilization of Pickering emulsions, as well as the effects of other food components (e.g., polysaccharides, amino acids, and antioxidants) on the stability of the emulsions.}
}