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Curdlan enhances the structure of myosin gel model

The aim of this work was to investigate the gelation mechanism of curdlan on surimi using a myosin gel model. Experimental results showed that with increased levels of curdlan, the water‐holding capacity, gel strength, and storage modulus of a myosin gel first increased and then decreased. The optim...

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Detalles Bibliográficos
Autores principales:	Li, Qianru, Wang, Peisen, Miao, Song, Zhang, Longtao, Zheng, Baodong
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2019
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593382/ https://www.ncbi.nlm.nih.gov/pubmed/31289660 http://dx.doi.org/10.1002/fsn3.1055

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