Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
Shuang Yan, Xiaohan Liu, Yaxin Sang, Guifang Tian
Topics & Concepts
CurdlanScallopChemistryPatinopecten yessoensisCarrageenanPectinGelatinFood sciencePolysaccharideChromatographyChemical engineeringBiochemistryFisheryBiologyEngineeringMeat and Animal Product QualityProteins in Food SystemsCollagen: Extraction and Characterization