Complex characterization and formation mechanism of scallop ( Patinopecten yessoensis ) protein hydrolysates/ κ ‐carrageenan/konjac gum composite gels
Author:
Affiliation:
1. School of Food Science and Technology Dalian Polytechnic University Dalian PR China
2. National Engineering Research Center of Seafood Dalian PR China
3. Collaborative Innovation Center of Seafood Deep Processing Dalian PR China
Funder
Liaoning Revitalization Talents Program
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16163
Reference59 articles.
1. Rheological behavior of starch/carrageenan/milk proteins mixed systems: Role of each biopolymer type and chemical characteristics
2. Optimization of Textural Properties of Konjac Gels Formed with κ-Carrageenan or Xanthan and Xylitol as Ingredients in Jelly Drink Processing
3. Rheology of highly elastic iota-carrageenan/kappa-carrageenan/xanthan/konjac glucomannan gels
4. Conformational Changes in ι- and κ-Carrageenans Induced by Complex Formation with Bovine β-Casein
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3. Characteristics of O/W emulsion gels stabilized by soy protein‐xanthan gum complex for plant‐based processed meat products;Journal of Texture Studies;2023-04-22
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