A comparative study of different soybean oil forms on the physicochemical properties of surimi myofibrillar protein gel: The role of soybean protein isolate and κ-carrageenan
Tao Zhang, Meiyun Xue, Hongkai Xie, Yinji Chen
Topics & Concepts
CarrageenanSoybean oilProtein isolateChemistryMyofibrilFood scienceBiochemistryMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition