Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact
Small-molecule crosslinkers could diffuse into and stabilize protein hydrogels without damaging their appearance, but they are absent from the food industry due to the high safety and efficacy requirements for foods. Oxidized oligosaccharides are non-toxic small polyaldehydes previously found capabl...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-07-01
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| Series: | International Journal of Molecular Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1422-0067/21/15/5204 |