The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi
Hongbo Mi, Yi Li, Cong Wang, Shumin Yi, Xuepeng Li, Jianrong Li
Topics & Concepts
ChemistryFood scienceStarchCarrageenanCurdlanSilver carpTexture (cosmology)EmulsionPolysaccharideWhey proteinCrystallographyFish <Actinopterygii>BiochemistryBiologyArtificial intelligenceFisheryImage (mathematics)Computer sciencePolysaccharides Composition and ApplicationsMeat and Animal Product QualityProteins in Food Systems