Synergistic gelation in the hybrid gel of scallop (Patinopecten yessoensis) male gonad hydrolysates and xanthan gum.

Xue, Shan; Yan, Jia-Nan; Du, Yi-Nan; Jiang, Xin-Yu; Xu, Shi-Qi; Wu, Hai-Tao

Xue, Shan; Yan, Jia-Nan; Du, Yi-Nan; Jiang, Xin-Yu; Xu, Shi-Qi; Wu, Hai-Tao.

Afiliação

Xue S; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
Yan JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
Du YN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
Jiang XY; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
Xu SQ; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.
Wu HT; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, PR China.

J Food Sci ; 86(5): 2024-2034, 2021 May.

Article em En | MEDLINE | ID: mdl-33884631

Assuntos

Gônadas/química; Hidrogéis/química; Pectinidae/química; Polissacarídeos Bacterianos/química; Alimentos Marinhos/análise; Extratos de Tecidos/química; Animais; Masculino; Reologia

Palavras-chave

gelation; hydrolysates; microstructure; scallop male gonads; xanthan gum

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos Bacterianos / Extratos de Tecidos / Alimentos Marinhos / Hidrogéis / Pectinidae / Gônadas Limite: Animals Idioma: En Revista: J Food Sci Ano de publicação: 2021 Tipo de documento: Article

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