A systemic study on the effect of egg white protein and isomalto-oligosaccharide mixture on the functional and gelation properties of Culter alburnus myofibrillar protein during long-term frozen storage

  1. Zhang, Z.
  2. Xiong, Z.
  3. Xiong, H.
  4. Walayat, N.
  5. Nawaz, A.
  6. Khalifa, I.
  7. Aadil, R.M.
  8. Li, S.
  9. Lorenzo Rodriguez, J.M.
Zeitschrift:
International Journal of Food Science and Technology

ISSN: 1365-2621 0950-5423

Datum der Publikation: 2022

Ausgabe: 57

Nummer: 12

Seiten: 7816-7828

Art: Artikel

DOI: 10.1111/IJFS.16111 GOOGLE SCHOLAR