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Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength.
Han, Jia-Run; Yan, Jia-Nan; Du, Yi-Nan; Wu, Hai-Tao; Zhu, Bei-Wei.
Affiliation
  • Han JR; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China.
  • Yan JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
  • Du YN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
  • Wu HT; School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
  • Zhu BW; School of Food Science and Technology, Dalian Polytechnic University, Dalian, China.
J Food Sci ; 87(6): 2504-2514, 2022 Jun.
Article in En | MEDLINE | ID: mdl-35603811
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Alginates / Pectinidae Limits: Animals Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country:
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Alginates / Pectinidae Limits: Animals Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: