Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
Chuanai Cao, Liang Xue, Yining Xu, Baohua Kong, Fangda Sun, Haotian Liu, Hongwei Zhang, Qian Liu, Hao Wang
Topics & Concepts
Ionic strengthChemistryCarrageenanSolubilityMyofibrilRheologyHydrogen bondChemical engineeringAqueous solutionIonic bondingSodiumSyneresisOrganic chemistryMoleculeMaterials scienceIonBiochemistryEngineeringComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesBotanical Research and Applications