Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis)-Reference-Cited by-同舟云学术

Improvement of low-acyl gellan gum on gelation and microstructural properties of protein hydrolysates from male gonad of scallop (Patinopecten yessoensis)

Published:2022-03 Issue: Volume:371 Page:131114
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Nie Bin,Du Yi-Nan,Xu Shi-Qi,Wu Hai-Tao

Funder

Ministry of Science and Technology of the People's Republic of China

Dalian Science and Technology Bureau

Department of Science and Technology of Liaoning Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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