Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

This study aims to investigate the influence of the mixture (CGO/EWP) of carrageenan oligosaccharide (CGO) and egg white protein (EWP) (CGO/EWP, CGO: EWP = 1:1, m/m) on the functional, structural, and gelling properties of Culter alburnus myofibrillar protein (MP) during repeated freezing–thawing cy...

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Detalles Bibliográficos
Autores principales: Zhang, Zhongli, Xiong, Zhouyi, Walayat, Noman, Lorenzo, Jose M., Liu, Jianhua, 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/PMC8772764/
https://www.ncbi.nlm.nih.gov/pubmed/35052537
http://dx.doi.org/10.3390/antiox11010032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8772764/
https://www.ncbi.nlm.nih.gov/pubmed/35052537
http://dx.doi.org/10.3390/antiox11010032

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