Effect of κ-carrageenan on the gelation properties of oyster protein-Reference-Cited by-同舟云学术

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Effect of κ-carrageenan on the gelation properties of oyster protein

Published:2022-07 Issue: Volume:382 Page:132329
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jiang Suisui,Ma Yuyang,Wang Yahui,Wang Rui,Zeng Mingyong

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions;Aguilar;Carbohydrate Polymers,2017

2. Interactions between Carrageenans and Milk Proteins: A Microstructural and Rheological Study;Arltoft;Biomacromolecules,2007

3. Structure and dynamics of membrane proteins as studied by infrared spectroscopy;Arrondo;Progress in Biophysics and Molecular Biology,1999

4. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007

5. Suwari gel properties as affected by transglutaminase activator and inhibitors;Benjakul;Food Chemistry,2004

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