Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+-Reference-Cited by-同舟云学术

Gelation and microstructural properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis) modified by κ-Carrageenan/K+

Published:2019-06 Issue: Volume:91 Page:182-189
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Yan Jia-Nan,Shang Wen-Hui,Zhao Jun,Han Jia-Run,Jin Wen-Gang,Wang Hai-Tao,Du Yi-Nan,Wu Hai-Tao,Janaswamy Srinivas,Xiong Youling L.,Zhu Bei-Wei

Funder

Program for Liaoning Innovative Talents in University

National Institute of Food and Agriculture

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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