Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters
Chuanai Cao, Dongxue Yuan, Baohua Kong, Qian Chen, Junjie He, Qian Liu
Topics & Concepts
CarrageenanChemistryFood scienceRheologyIn vitroBiochemistryMaterials scienceComposite materialMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides