Monovalent Salt and pH-Stimulated Gelation of Scallop (Patinopecten yessoensis) Male Gonad Hydrolysates/κ-Carrageenan

The gelation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (KC) subjected to pH (2–8, 3–9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulus G′from 2028.6 to 3418.4 Pa as the pH de...

Descripción completa

Detalles Bibliográficos
Autores principales: Yan, Jia-Nan, Nie, Bin, Zhang, Zhu-Jun, Gao, Ling-Yi, Lai, Bin, Wang, Ce, Zhang, Li-Chao, Wu, Hai-Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572707/
https://www.ncbi.nlm.nih.gov/pubmed/37835251
http://dx.doi.org/10.3390/foods12193598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572707/
https://www.ncbi.nlm.nih.gov/pubmed/37835251
http://dx.doi.org/10.3390/foods12193598

Ejemplares similares