Effect of polysaccharides on the gel characteristics of “Yu Dong” formed with fish (Cyprinus carpio L.) scale aqueous extract
Jun Li, Wenjiao Tang, Zunguo Lei, Zhenyu Wang, Jia Liu
Topics & Concepts
PectinMethyl celluloseChemistryPolysaccharideAqueous solutionCarboxymethyl celluloseCyprinusRheologyCelluloseChromatographyNuclear chemistryChemical engineeringSodiumFood scienceFish <Actinopterygii>Materials scienceOrganic chemistryFisheryBiologyComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes