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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Gelling properties of myofibrillar protein–soy protein and k-carrageenan composite as affected by various salt levels

Jie Suna College of Life Science and Technology, Henan University of Urban Construction, Pingdingshan, ChinaORCID Iconhttps://orcid.org/0000-0002-1276-656XView further author information
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Guoyou Yina College of Life Science and Technology, Henan University of Urban Construction, Pingdingshan, ChinaView further author information
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Jie Chenb State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Pengpeng Lib State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
Pages 2047-2056 | Received 21 Aug 2019, Accepted 06 Dec 2019, Published online: 22 Dec 2019

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