Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II

Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II

Surimi products have unsatisfactory gel properties. Hence, this study evaluates the effect of collagen-adding on surimi gel properties and provides the first observation results regarding collagen type influence. With higher water solubility and more charged amino acids than type II, collagen type I...

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Bibliographic Details
Published in:Food Chemistry
Main Author: Zhao Y.; Lu K.; Piao X.; Song Y.; Wang L.; Zhou R.; Gao P.; Khong H.Y.
Format: Article
Language:English
Published: Elsevier Ltd 2023
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144407572&doi=10.1016%2fj.foodchem.2022.135157&partnerID=40&md5=c5413d52d2f74f0d97d8e91a61e48c56

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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85144407572&doi=10.1016%2fj.foodchem.2022.135157&partnerID=40&md5=c5413d52d2f74f0d97d8e91a61e48c56

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