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Retrogradation of gelatinized starch is a well-known phenomenon causing quality deterioration of starch-containing foods during storage. The objective of this work was to study physical phenomena underlying the reduced retrogradation of gelatinized rice starch (GRS) by anti-listerial grass carp protein hydrolysate (AGCPH) during short-term and long-term storage. The AGCPH was produced from grass carp...
To strengthen the network of bio-nanocomposite hydrogels, layered montmorillonite (MMT) nanoclay was intercalated by surface-coating with soy protein (SP) before mixing with 6% w/v SP for cross-linking by microbial transglutaminase (mTGase). Dynamic rheology was performed to study variables of NaCl and mTGase concentrations, with and without 1% w/v MMT. Without mTGase, the highest storage modulus...
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