Interaction between carrageenan/soy protein isolates and salt-soluble meat protein

Gao, Xue-qin; Ge, Qing-feng; Zhang, Wan-gang; Zhou, Guang-hong; Gao, Xue-qin; Hao, Xiu-zhen; Yue, Xiao-yu; Xiong, Guo-yuan; Ge, Qing-feng; SCI

机构： Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Coll Food Sci & Technol,Synerget Innovat Ctr Food, Nanjing 210095, Jiangsu, Peoples R China; Henan Univ Anim Husb & Econ, Zhengzhou 450011, Peoples R China; Anhui Acad Agr Sci, Anim Husb & Vet Inst, Hefei 230031, Peoples R China; Yangzhou Univ, Yangzhou 225127, Jiangsu, Peoples R China;

关键词： Salt soluble meat protein Carrageenan Soy protein isolate Rheology Gel strength Syneresis