Effects of κ-carrageenan on gel quality of threadfin bream (Nemipterus spp.) surimi containing salted duck egg white powder
Naphat Wasinnitiwong, Soottawat Benjakul, Hui Hong
Topics & Concepts
ChewinessCarrageenanEgg whiteFood scienceChemistryProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsMicroencapsulation and Drying Processes