Effect of Konjac Glucomannan on Gelling Properties of Myofibrillar Protein from the Pacific White Shrimp Litopenaeus vannamei

被引：0
|
作者：
Sun, Lechang [1 ,2 ,3 ]
Zhou, Dianying [1 ,2 ,3 ]
Du, Han [1 ,4 ]
Weng, Ling [1 ,2 ,3 ]
Miao, Song [1 ,3 ,4 ]
Liu, Guangming [1 ,2 ,3 ]
Cao, Minjie [1 ,2 ,3 ]
机构：
[1] College of Ocean Food and Biological Engineering, Jimei University, Xiamen,361021, China
[2] Fujian Province Engineering Technology Research Center of Marine Functional Food, Xiamen,361021, China
[3] National & Local Joint Engineering Research Center of Deep Processing Technology for Aquatic Products, Xiamen,361021, China
[4] Teagasc Food Research Centre, Ministry of Agriculture, Cork,999014, Ireland
来源：
Shipin Kexue/Food Science | 2022年 / 43卷 / 12期
关键词：
Compendex;
D O I：
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学科分类号：
摘要：
Particle size
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页码：42 / 50
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