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Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder.
Wasinnitiwong, Naphat; Benjakul, Soottawat; Hong, Hui.
Afiliação
  • Wasinnitiwong N; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand.
  • Benjakul S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand. Electronic address: soottawat.b@psu.ac.th.
  • Hong H; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: hhong@cau.edu.cn.
Int J Biol Macromol ; 221: 61-70, 2022 Nov 30.
Article em En | MEDLINE | ID: mdl-36063896
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Patos / Clara de Ovo Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tailândia País de publicação: Holanda
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Patos / Clara de Ovo Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Tailândia País de publicação: Holanda