Intermolecular interaction in the hybrid gel of scallop ( Patinopecten yessoensis ) male gonad hydrolysates and κ ‐carrageenan-Reference-Cited by-同舟云学术

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Intermolecular interaction in the hybrid gel of scallop ( Patinopecten yessoensis ) male gonad hydrolysates and κ ‐carrageenan

Published:2021-02-10 Issue:3 Volume:86 Page:792-802
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yan Jia‐Nan¹,Du Yi‐Nan¹,Jiang Xin‐Yu¹,Han Jia‐Run¹,Pan Jin‐Feng¹²³,Wu Hai‐Tao¹²³^ORCID

Affiliation:

1. School of Food Science and Technology Dalian Polytechnic University Dalian 116034 PR China

2. National Engineering Research Center of Seafood Dalian 116034 PR China

3. Collaborative Innovation Center of Seafood Deep Processing Dalian 116034 PR China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15618

Reference46 articles.

1. From egg yolk/κ-Carrageenan dispersions to gel systems: Linear viscoelasticity and texture analysis

2. Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature

3. Ultrasound assisted-viscosifying of kappa carrageenan without heating

4. A Distinct Utility of the Amide III Infrared Band for Secondary Structure Estimation of Aqueous Protein Solutions Using Partial Least Squares Methods

5. Different additives to enhance the gelation of surimi gel with reduced sodium content

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides;Food Hydrocolloids;2024-09

2. Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability;International Journal of Biological Macromolecules;2024-08

3. Rheological properties of microfibrillated cellulose and hydroxypropyl methylcellulose blends in ethanol/water solvent systems;Cellulose;2024-07-29

4. Fabrication and characterization of salidroside W/O/W emulsion with sodium alginate;Food Chemistry: X;2024-06

5. Rheological properties of microfibrillated cellulose and hydroxypropyl methylcellulose blends in ethanol/water solvent systems;2024-02-20

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