Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/&#954;-carrageenan/xanthan gum.

Du, Yi-Nan; Xue, Shan; Yan, Jia-Nan; Jiang, Xin-Yu; Wu, Hai-Tao

Gelation and microstructural properties of ternary composite gel of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/xanthan gum.

Du, Yi-Nan; Xue, Shan; Yan, Jia-Nan; Jiang, Xin-Yu; Wu, Hai-Tao.

Afiliación

Du YN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
Xue S; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
Yan JN; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
Jiang XY; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
Wu HT; School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.

J Food Sci ; 87(1): 302-311, 2022 Jan.

Article en En | MEDLINE | ID: mdl-34919279

Asunto(s)

Pectinidae; Hidrolisados de Proteína; Animales; Carragenina; Gónadas; Hidrogeles; Masculino; Polisacáridos Bacterianos; Reología

Palabras clave

gelation; hydrolysates; microstructure; scallop

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Hidrolisados de Proteína / Pectinidae Límite: Animals Idioma: En Revista: J Food Sci Año: 2022 Tipo del documento: Article Pais de publicación: Estados Unidos

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