Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products-Reference-Cited by-同舟云学术

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

Published:2020-06 Issue: Volume:316 Page:126343
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Longteng,Li Qian,Hong Hui,Luo Yongkang^ORCID

Funder

National Natural Science Foundation of China

China Agriculture Research System

Open Project Program of Xinghua Industrial Research Centre for Food Science and Human Health

China Agricultural University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

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