Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi.

Xueli HeYanan LvXue-Peng Li Shu-Min YiHonglei ZhaoYongxia Xu Jianrong Li

Published in: Journal of the science of food and agriculture (2023)

The addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. © 2023 Society of Chemical Industry.

Keyphrases

gold nanoparticles
silver nanoparticles
molecular dynamics simulations
protein protein
binding protein
wound healing