Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-r...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/9/5/420 |