Complex characterization and formation mechanism of scallop ( <i>Patinopecten yessoensis</i> ) protein hydrolysates/ <i>κ</i> ‐carrageenan/konjac gum composite gels-Reference-Cited by-同舟云学术

Complex characterization and formation mechanism of scallop ( Patinopecten yessoensis ) protein hydrolysates/ κ ‐carrageenan/konjac gum composite gels

Published:2022-06-10 Issue:7 Volume:87 Page:2953-2964
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yan Jia‐Nan¹,Cui Xiao‐Fan¹,Jiang Xin‐Yu¹,Li Lin¹,Sun Wen¹,Wu Hai‐Tao¹²³^ORCID

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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