The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus-Reference-Cited by-同舟云学术

The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus

Published:2020-08 Issue: Volume:105 Page:105842
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Walayat Noman,Xiong Zhouyi,Xiong Hanguo,Moreno Helena M.,Li Qing,Nawaz Asad,Zhang Zhongli,Wang Pengkai,Niaz Nadia

Funder

Nature Science Foundation of Hubei Province

Wuhan Academy of Agricultural Science

National Key R&D Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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