Synergistic curdlan gum/xanthan gum system improves shrimp myofibrillar protein gel properties via enhanced network structure, texture and water holding capacity

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Publication date: 1 April 2026

Source: Food Research International, Volume 229

Author(s): Shuling Zhou, Xuening Yu, Menghan Wang, Xiaoyang Liu, Dayong Zhou

Publication date: 1 April 2026Source: Food Research International, Volume 229Author(s): Shuling Zhou, Xuening Yu, Menghan Wang, Xiaoyang Liu, Dayong Zhou Read More

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