Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi
Jingjing Tong, Ru Jia, Geran Xia, Xinxin Zhang, Shutong Zhang, Huamao Wei, Wenge Yang
Topics & Concepts
ShrimpChemistryDisulfide bondMicrostructureHydrogen bondMoistureChromatographyOrganic chemistryCrystallographyMoleculeBiochemistryFisheryBiologyMeat and Animal Product QualityProteins in Food SystemsBee Products Chemical Analysis