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- 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 µm 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 wikiPageLength "1687".
- Meat_emulsion wikiPageOutDegree "13".
- Meat_emulsion wikiPageRevisionID "672278335".
- Meat_emulsion wikiPageWikiLink Actin.
- Meat_emulsion wikiPageWikiLink Actinin.
- Meat_emulsion wikiPageWikiLink Carrageenan.
- Meat_emulsion wikiPageWikiLink Category:Meat.
- Meat_emulsion wikiPageWikiLink Fat.
- Meat_emulsion wikiPageWikiLink Monoglyceride.
- Meat_emulsion wikiPageWikiLink Myofibril.
- Meat_emulsion wikiPageWikiLink Myofibrillar.
- Meat_emulsion wikiPageWikiLink Myoglobin.
- Meat_emulsion wikiPageWikiLink Myosin.
- Meat_emulsion wikiPageWikiLink Pigment.
- Meat_emulsion wikiPageWikiLink Protein.
- Meat_emulsion wikiPageWikiLink Proteins.
- Meat_emulsion wikiPageWikiLink Sarcoplasm.
- Meat_emulsion wikiPageWikiLink Sodium_stearoyl_lactylate.
- Meat_emulsion hasPhotoCollection Meat_emulsion.
- Meat_emulsion wikiPageUsesTemplate Template:Clarify.
- Meat_emulsion wikiPageUsesTemplate Template:Orphan.
- Meat_emulsion subject Category:Meat.
- Meat_emulsion hypernym System.
- Meat_emulsion type Article.
- Meat_emulsion type Food.
- Meat_emulsion type Article.
- Meat_emulsion type Food.
- Meat_emulsion type Product.
- 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=672278335.
- Meat_emulsion isPrimaryTopicOf Meat_emulsion.