Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property
Huaifen Wang, Chenyuan Lu, Ying Yang, Yuqi Wang, Lina Wang, Juan Chen, Yuan Liu, Linlin Wang, Rongsheng Du · 2026
Read Synergistic Effects of Ultrasound and Chia Seed Oil on Yak Myofibrillar Protein Gelation: Structure and Gel Property by Huaifen Wang, Chenyuan Lu, Ying Yang, Yuqi Wang, Lina Wang, Juan Chen, Yuan Liu, Linlin Wang, Rongsheng Du (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13606725.txt.
Description
Huaifen Wang and co-authors blend chia seed oil and ultrasound in a 2026 food study to firm gels made from yak muscle protein. Such gels shape the bite of meat products, and plant oil plus sound waves offer a green route to better texture. They varied oil share and sound power in a grid of tests.
A middle sound level with oil made the protein dissolve far better and the gel much stronger, while cooking loss fell. Under the scope the gel's web looked fine and even, and it held water well. Too much sound would undo the gains, so dose is the key lever.
Catalog record
| CREATOR | Huaifen Wang, Chenyuan Lu, Ying Yang, Yuqi Wang, Lina Wang, Juan Chen, Yuan Liu, Linlin Wang, Rongsheng Du |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 57 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |