Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity

Food Research International 2026

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Authors: S. Kevin Zhou, Xuening Yu, Menghan Wang, Xiaoyang Liu, Dayong Zhou

DOI: 10.1016/j.foodres.2026.118520

Cited by: 5

References: 34

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Nanocomposite Films for Food Packaging

References 34