Effect of κ-carrageenan on the gelation properties of oyster protein.
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DOI: 10.1016/j.foodchem.2022.132329
Abstract: Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of… read more here.
Keywords: gelation; oyster protein; gelation properties; effect carrageenan ... See more keywords