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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...

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Autors principals: Jie Mi, Miao Jin, Gaoshang Li, Dalun Xu, Ru Jia, Huamao Wei, Xiaojun Zhang, Guangming Mei, Wenge Yang
Format: Artigo
Idioma:Inglês
Publicat: Elsevier 2026-01-01
Col·lecció:Food Chemistry: X
Matèries:
Acetylated distarch adipate
Hydroxypropyl distarch phosphate
Myofibrillar protein
Penaeus vannamei
Gelation
Molecular docking
Accés en línia:http://www.sciencedirect.com/science/article/pii/S2590157526000179
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