Contribution of phosphorylation modification by sodium tripolyphosphate to the properties of surimi-crabmeat mixed gels
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference48 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate;Food Research International;2023-11
2. Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function;Food Hydrocolloids;2023-04
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