The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels.

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第一作者： Yajun,Zhu

第一单位： Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.;School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.

作者： Yajun,Zhu ^[1] ; Yufeng,Lu ^[1] ; Tao,Ye ^[1] ; Shaotong,Jiang ^[1] ; Lin,Lin ^[1] ; Jianfeng,Lu ^[1]

作者单位： Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, China.;Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230009, China.;School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. ^[1]

关键词 NaCl crabmeat gelling properties protein phosphorylation surimi

DOI 10.3390/gels8010010

PMID 35049545

发布时间 2022-01-24

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Gels (Basel, Switzerland)

2021年8卷1期

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The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels.

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The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels.

Gels (Basel, Switzerland)

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Gels (Basel, Switzerland)

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