Contribution of κ-/ι-carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration.
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DOI: 10.1002/jsfa.12163
Abstract: BACKGROUND The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water-holding capacity and viscoelastic properties of MP… read more here.
Keywords: properties shrimp; contribution; gelling properties; gel ... See more keywords