Thermal stabilization effects of κ-Carrageenan on water-soluble protein extracted from Pinctada martensii meat-Reference-Cited by-同舟云学术

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Thermal stabilization effects of κ-Carrageenan on water-soluble protein extracted from Pinctada martensii meat

Published:2022-08-27 Issue:6 Volume:16 Page:4985-4995
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Ren Dingding,Xue Gaozhan,Zheng Huina^ORCID,Yang Wen,Cao Wenhong,Lin Haisheng,Gao Jialong,Qin Xiaoming,Zhang Caohua

Funder

the guangdong province modern agricultural industry technology system innovation team construction project

Special funds for science technology innovation and industrial development of Shenzhen Dapeng New District

China Agriculture Research System of MOF and MARA

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11694-022-01501-3.pdf

Reference41 articles.

1. 1. Y. Jiao, Z. F. Gu, S. J. Luo, Y. W. Deng, Fish & Shellfish Immunology, 99, 322–330(2020). https://doi.org/10.1016/j.fsi.2020.02.018.

2. 2. Z. F. Gu, Q. Y. Wang, J. G. Fang, N. H. Ye, Y. Z. Mao, Y. H. Shi, Y. Wang, A. M. Wang, Journal of Shellfish Research, 28(3),465–470(2009). https://doi.org/10.2983/035.028.0307.

3. 3. P. R. Liu, X. D. Lan, M. Yaseen, S. G. Wu, X. Z. Feng, L. Q. Zhou, J. H. Sun, A. P. Liao, D. K. Liao, L.X. Sun, Marine. Drugs,17(8),463(2019). https://doi.org/10.3390/md17080463.

4. 4. G. Z. Xue, D. D. Ren, C. X. Zhou, H. N. Zheng, W. H. Cao, H. S. Lin, X. M. Qin, C.H. Zhang, International Journal of Food Properties, 23(1),1256–1271 (2020). https://doi.org/10.1080/10942912.2020.1797781.

5. 5. N.A. Mir, C. S. Riar, S. Singh, 28,100189(2021). https://doi.org/10.1016/j.foostr.2021.100189.

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