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.