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International Journal of Food Properties Volume 19, 2016 - Issue 3
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Original Articles

Effect of Trehalose on the State of Water, Protein Denaturation and Gel-Forming Ability of Weever Surimi

Shengjun WuSchool of Marine Science and Technology, Huaihai Institute of Technology, Xinpu, China;Co-Innovation Center of Jiangsu Marine Bio-Industry Technology, Huaihai Institute of Technology, Lianyungang, China;Jiangsu Key Laboratory of Marine Pharmaceutical Compound Screening, Huaihai Institute of Technology, Lianyungang, ChinaCorrespondence[email protected]
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Pages 521-525 | Received 17 Dec 2014, Accepted 20 Mar 2015, Published online: 02 Dec 2015

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