Peptide gelation contributes to the tenderness and viscoelasticity of candy abalone
Author:
Funder
the National Key Research and Development Program of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s00217-024-04523-x.pdf
Reference44 articles.
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3. Shi L, Hao G, Chen J, Ma S, Weng W (2020) Nutritional evaluation of Japanese abalone (haliotis discus hannai Ino) muscle: Mineral content, amino acid profile and protein digestibility. Food Res Int 129:108876
4. Hassoun A, Çoban ÖE (2017) Essential oils for antimicrobial and antioxidant applications in fish and other seafood products. Trends Food Sci Technol 68:26–36
5. Porturas OR, Ushio H, Watabe S, Takada K, Hatae K (1993) Toughness and collagen content of abalone muscles. Biosci Biotechnol Biochem 57:6–11
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