The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage
Noman Walayat, Zhouyi Xiong, Hanguo Xiong, Helena M. Moreno, Asad Nawaz, Nadia Niaz, Chun Hu, Muhammad Imran Taj, Bilal Sajid Mushtaq, Ibrahim Khalifa
Topics & Concepts
Silver carpEgg whiteMyofibrilChemistryRheologyFood scienceCyclodextrinEmulsionFish <Actinopterygii>ChromatographyBiochemistryMaterials scienceBiologyFisheryComposite materialMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes