Litcius/Paper detail

Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp)

Hao Man, Peizi Sun, Junxin Lin, Xiang Ren, Dongmei Li

2024Food Chemistry53 citationsDOI

Topics & Concepts

ShrimpAntarctic krillChemistryLysineSalt (chemistry)ArginineMyosinFood scienceBiochemistryKrillChromatographyOrganic chemistryFisheryAmino acidBiologyMeat and Animal Product QualityMuscle metabolism and nutritionNeurobiology and Insect Physiology Research
Based on hydrogen and disulfide-mediated bonds, l-lysine and l-arginine enhanced the gel properties of low-salt mixed shrimp surimi (Antarctic krill and Pacific white shrimp) | Litcius