Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles

Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of <i>Culter alburnus</i> Myofibrillar Protein during Multiple Freeze–Thaw Cycles

This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of <i>Culter alburnus</i> myofibrillar proteins (MP) during multiple freeze–thaw (FT) cycles. In our me...

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Bibliographic Details
Main Authors: Zhongli Zhang, Zhouyi Xiong, Noman Walayat, Jose M. Lorenzo, Asad Nawaz, Hanguo Xiong
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Foods
Subjects:
egg white protein
xylooligosaccharides
myofibrillar protein
freeze–thaw cycles
<i>Culter alburnus</i>
Online Access:https://www.mdpi.com/2304-8158/10/9/2007

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