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.

Afiliação

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 em En | MEDLINE | ID: mdl-34919279

Assuntos

Pectinidae; Hidrolisados de Proteína; Animais; Carragenina; Gônadas; Hidrogéis; Masculino; Polissacarídeos Bacterianos; Reologia

Palavras-chave

gelation; hydrolysates; microstructure; scallop

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrolisados de Proteína / Pectinidae Limite: Animals Idioma: En Revista: J Food Sci Ano de publicação: 2022 Tipo de documento: Article

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