The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
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DOI: 10.1002/jsfa.10254
Abstract: BACKGOUND Hydrocolloids is the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported and the level of hydrocolloids may be a… read more here.
Keywords: effect; surimi; curdlan carrageenan; gel properties ... See more keywords