Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi
Author:
Affiliation:
1. Department of Food Technology, Faculty of Agro‐IndustryPrince of Songkla University Songkhla Thailand
2. Faculty of Applied Biological Sciences, Department of Food TechnologyVinh Long University of Technology Education Vinh Long Vietnam
Funder
Higher Education Research Promotion
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12445
Reference40 articles.
1. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes
2. Porcine plasma protein as proteinase inhibitor in bigeye snapper (Priacanthus tayenus) muscle and surimi
3. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)
4. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts
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