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Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan.
Yan, Jia-Nan; Nie, Bin; Zhang, Zhu-Jun; Gao, Ling-Yi; Lai, Bin; Wang, Ce; Zhang, Li-Chao; Wu, Hai-Tao.
Afiliação
  • Yan JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Nie B; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
  • Zhang ZJ; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Gao LY; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Lai B; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Wang C; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
  • Zhang LC; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
  • Wu HT; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods ; 12(19)2023 Sep 28.
Article em En | MEDLINE | ID: mdl-37835251
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China