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Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.

Jingxin ChenTingyue DengCong WangHong-Bo MiShumin YiXuepeng LiJianrong Li
Published in: Journal of the science of food and agriculture (2020)
Curdlan or κ-carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry.
Keyphrases
  • gold nanoparticles
  • protein protein
  • silver nanoparticles
  • amino acid
  • binding protein
  • small molecule
  • wound healing
  • hyaluronic acid
  • climate change