Effect of κ-carrageenan on the gelation properties of oyster protein
Suisui Jiang, Yuyang Ma, Ya-Hui Wang, Rui Wang, Mingyong Zeng
Topics & Concepts
CarrageenanRheologyChemistryPolysaccharideMicrostructureChemical engineeringDynamic mechanical analysisResidue (chemistry)Infrared spectroscopyDisulfide bondMaterials scienceFood scienceOrganic chemistryCrystallographyPolymerComposite materialBiochemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsEnzyme Production and Characterization