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...
Published in: | Food Chemistry |
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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
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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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