Food chemistryAnimalsAstacoideaChlorine CompoundsOxidation-ReductionGels
Effects of chlorine dioxide oxidation on the structure and gel functionality of crayfish myofibrillar protein.
Shucan Mao, Xiaoying Luo, Yiqiang Chen, Guangquan Xiong, Wenjin Wu, Sheng Chen, Xiaojia Guo, Jing Liu, Jun Kang, Lan Wang, Liu Shi
Published: 202510.1016/j.foodchem.2025.146976
Abstract
This study systematically investigated the concentration-dependent effects of chlorine dioxide (ClO2, 0-150 mg/L) on the structural and gelation properties of crayfish myofibrillar protein. The results demonstrated that ClO2 decomposition generated h…
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