Effects of κ-Carrageenan on the Structure Properties and Emulsification Stability of Myofibrillar Protein from Large Yellow Croaker (Larimichthys crocea)
This study investigated the effects of κ-carrageenan (KC) on the structure properties and emulsification stability of myofibrillar protein (MP) from large yellow croaker. Experiments were conducted to analyze the impact of different KC concentrations on the molecular weight distribution, secondary s...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Chinês |
| Wydane: |
The editorial department of Science and Technology of Food Industry
2026-07-01
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| Seria: | Shipin gongye ke-ji |
| Hasła przedmiotowe: | |
| Dostęp online: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2025070397 |
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