Rheological properties of chitosan and its interaction with porcine myofibrillar proteins as influenced by chitosan's degree of deacetylation and concentration

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 826-831

  Chen, Y C ^a   Wang, C H ^a   Lai, L S ^a   Lin, K W ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Chitosan; Deacetylation; Myofibrillar proteins; Rheological property; SDS PAGE

Indexed keywords

SUIDAE;

EID: 0037392788     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08250.x     Document Type: Article

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