Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp
Xuxu LiCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, ChinaMingcong FanCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, ChinaQilin HuangCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, China. Electronic address: [email protected]Siming ZhaoCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, ChinaShanbai XiongCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; National R&D Branch Center for Conventional Freshwater Fish Processing, Wuhan 430070, ChinaTao YinCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, ChinaBinjia ZhangCollege of Food Science and Technology, MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China
2021en
ABI
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