Matches in DBpedia 2014 for { <http://dbpedia.org/resource/Meat_emulsion> ?p ?o. }
Showing items 1 to 12 of
12
with 100 items per page.
- Meat_emulsion abstract "Meat emulsion is a two phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus they can be classified as oil-in-water emulsion. Meat emulsion is not a true emulsion since the two phases involved are not liquids and the fat droplets in a commercial emulsion are larger than 50 m in diameter and thus do not conform to one of the requirement of a classical emulsion.The continuous phase mainly consists of water, water soluble proteins and salt soluble proteins. The dispersed phase or discontinuous phase consists of fat droplets.The water soluble proteins are sarcoplasmic proteins such as myoglobin and other pigments, salt soluble proteins are myofibrillar proteins such as myosin, actin, and actinins.".
- Meat_emulsion wikiPageID "22304924".
- Meat_emulsion wikiPageRevisionID "601817991".
- Meat_emulsion hasPhotoCollection Meat_emulsion.
- Meat_emulsion subject Category:Meat.
- Meat_emulsion comment "Meat emulsion is a two phase system, with the dispersed phase consisting of either solid or liquid fat particles and the continuous phase being the water containing salts and dissolved, gelled and suspended proteins. Thus they can be classified as oil-in-water emulsion.".
- Meat_emulsion label "Meat emulsion".
- Meat_emulsion sameAs m.05t0l_m.
- Meat_emulsion sameAs Q6804264.
- Meat_emulsion sameAs Q6804264.
- Meat_emulsion wasDerivedFrom Meat_emulsion?oldid=601817991.
- Meat_emulsion isPrimaryTopicOf Meat_emulsion.