Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of <i>Culter alburnus</i> Myofibrillar Protein under Repeated Freezing-Thawing Cycles

• Main Authors: Zhongli Zhang (Author), Zhouyi Xiong (Author), Noman Walayat (Author), Jose M. Lorenzo (Author), Jianhua Liu (Author), Asad Nawaz (Author), Hanguo Xiong (Author)
• Format: Book
• Published: MDPI AG, 2021-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

This study aims to investigate the influence of the mixture (CGO/EWP) of carrageenan oligosaccharide (CGO) and egg white protein (EWP) (CGO/EWP, CGO: EWP = 1:1, m/m) on the functional, structural, and gelling properties of <i>Culter alburnus</i> myofibrillar protein (MP) during repeated...