Work

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Year: 2020

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2020.106290

Authors: Hongbo Mi, Yi Li, Cong Wang, Shumin Yi, Xuepeng Li, Jianrong Li

Institution: Bohai University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: National Natural Science Foundation of China, Ministry of Science and Technology of the People's Republic of China, Department of Science and Technology of Liaoning Province, Liaoning Revitalization Talents Program, National Key Research and Development Program of China

Awards: G3322472273, G3876624544, G6017006092, G7276685853

OpenAlex ID: W3082261036

FWCI: 21.68

Cites: 41

Cited by: 274

Related to: 10