Mechanisms and physicochemical characteristics of modified starches in shrimp (Penaeus vannamei) myofibrillar protein gels
In order to explore the theoretical basis for the development of shrimp surimi products, the effects of acetylated distarch adipate (ADA) and hydroxypropyl distarch phosphate (HPDSP) on the shrimp (Penaeus Vannamei) myofibrillar protein gel (MPG) properties were studied using dynamic rheological, st...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-01-01
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| Seri Bilgileri: | Food Chemistry: X |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2590157526000179 |
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