Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan
Yuqing Xu, Jiao Yu, Yong Xue, Changhu Xue
Topics & Concepts
EmulsionSoy proteinRheologyChemistryCarrageenanDynamic mechanical analysisChromatographyViscoelasticityChemical engineeringMaterials scienceFood sciencePolymerComposite materialBiochemistryOrganic chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality