Effects of the mixture of xylooligosaccharides and egg white protein on the physicochemical properties, conformation, and gel-forming ability of culter alburnus myofibrillar protein during multiple freeze-thaw cycles

HIGHLIGHTS

• who: Zhongli Zhang and collaborators from the College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China have published the research: Effects of the Mixture of Xylooligosaccharides and Egg White Protein on the Physicochemical Properties, Conformation, and Gel-Forming Ability of Culter alburnus Myofibrillar Protein during Multiple Freeze-Thaw Cycles, in the Journal: Foods 2021, 10, 2007. of /2021/
• what: This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products. The aim of this study was to evaluate the performance of the XO . . .
  

   

  

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