Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze–Thaw Cycles

This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of Culter alburnus myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our methodology, MP sampl...

Descripción completa

Detalles Bibliográficos
Autores principales: Zhang, Zhongli, Xiong, Zhouyi, Walayat, Noman, Lorenzo, Jose M., Nawaz, Asad, Xiong, Hanguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471036/
https://www.ncbi.nlm.nih.gov/pubmed/34574117
http://dx.doi.org/10.3390/foods10092007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8471036/
https://www.ncbi.nlm.nih.gov/pubmed/34574117
http://dx.doi.org/10.3390/foods10092007

Ejemplares similares