Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract.

Li, Jun; Tang, Wenjiao; Lei, Zunguo; Wang, Zhenyu; Liu, Jia

Li, Jun; Tang, Wenjiao; Lei, Zunguo; Wang, Zhenyu; Liu, Jia.

Afiliação

Li J; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China.
Tang W; College of Food Science and Technology, Zunyi Normal University, No. 6 Wujiang Road, Honghuagang District, Zunyi 563002, PR China.
Lei Z; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China.
Wang Z; Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China.
Liu J; Dalian Polytechnic University, National Engineering Research Center of Seafood, School of Food Science and Technology, No. 1 Qinggongyuan, Ganjingzi District, Dalian 116034, PR China; Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, PR China; Guizhou

Food Chem ; 338: 127792, 2021 Feb 15.

Article em En | MEDLINE | ID: mdl-32827902

Assuntos

Carpas/anatomia & histologia; Polissacarídeos/química; Pele/química; Água/química; Animais; Géis/química; Viscosidade

Palavras-chave

Fish scales; Gel formation rate; Gel stability; Gel structure; Polysaccharides

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Polissacarídeos / Pele / Carpas / Água Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de publicação: Reino Unido

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