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Curdlan enhances the structure of myosin gel model
The aim of this work was to investigate the gelation mechanism of curdlan on surimi using a myosin gel model. Experimental results showed that with increased levels of curdlan, the water‐holding capacity, gel strength, and storage modulus of a myosin gel first increased and then decreased. The optim...
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| Опубликовано в: : | Food Sci Nutr |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
John Wiley and Sons Inc.
2019
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6593382/ https://ncbi.nlm.nih.gov/pubmed/31289660 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1055 |
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