Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll ofUndaria pinnatifidaiand UVA induced cross‐linking
Author:
Affiliation:
1. School of Food Science and TechnologyDalian Polytechnic University, National Engineering Research Center of Seafood Dalian P. R. China
2. Department of Agricultural and Biosystems EngineeringIowa State University Ames Iowa
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12480
Reference42 articles.
1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid
2. Gel strengthening effect of zinc salts in surimi from yellow stripe trevally
3. Crosslinking in polysaccharide and protein films and coatings for food contact – A review
4. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes
5. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
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