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Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum.
Du, Yi-Nan; Xue, Shan; Yan, Jia-Nan; Jiang, Xin-Yu; Wu, Hai-Tao.
Affiliation
  • Du YN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
  • Xue S; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
  • Yan JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
  • Jiang XY; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
  • Wu HT; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
J Food Sci ; 87(1): 302-311, 2022 Jan.
Article in En | MEDLINE | ID: mdl-34919279
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Pectinidae Limits: Animals Language: En Journal: J Food Sci Year: 2022 Document type: Article
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Protein Hydrolysates / Pectinidae Limits: Animals Language: En Journal: J Food Sci Year: 2022 Document type: Article