Synergistic enhancement of gelling properties of low-salt shrimp surimi via ultra-high pressure and egg white protein integration: A multiscale structural approach
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This study evaluates the synergistic effects of ultra-high pressure (UHP, 290 MPa) and egg white protein (EWP, 37.5%) on Litopenaeus vannamei myofibrillar protein (MP) gelation under low-salt (1.5% NaCl) conditions. The combined treatment (U-E) achieved a gel ... ...
