Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration-Reference-Cited by-同舟云学术

Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration

Published:2023-10 Issue: Volume:55 Page:103035
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Cao Chuanai,Xu Yining,Kong Baohua,Xia Xiufang,Chen Qian,Zhang Hongwei,Liu Qian

Funder

Science Fund for Distinguished Young Scholars of Heilongjiang Province

National Natural Science Foundation of China

Northeast Agricultural University

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference55 articles.

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5. Protein-based functional colloids and their potential applications in food: A review;Ashfaq;LWT-Food Science & Technology,2022

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