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Abstract
In this study, we investigated the stability of oil‐in‐water emulsions prepared using eggplant flesh pulp (EFP) as natural emulsifier. The effects of time and environmental stresses on the stability of emulsions with different EFP concentrations were evaluated using the creaming indices (CIs), particle sizes, and zeta potentials of the emulsions. The emulsions with EFP concentrations of...
The dynamic hydrolysis of tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) and polyphosphate compound, which was catalyzed by purified pyrophosphatase (PPase) and myosin‐ tripolyphosphatase (TPPase) from the silver carp dorsal muscle, was studied using 31P NMR spectroscopy. In the PPase + TSPP system, the pyrophosphate (PP) was hydrolyzed quickly and completely within 8 h and the hydrolysis...
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