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Updated: Mar 14, 2026

Characterization Of Multi-layered Fish Scales Atractosteus spatula Using Nanoindentation, X-ray CT, FTIR, and SEM
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Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites

Mingcong Fan1, Ting Hu1, Siming Zhao1

  • 1College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.

Food Chemistry
|October 11, 2016
PubMed

Keywords:
Cassava starchEosin (PubChem CID: 11048)Ethanol (PubChem CID: 702)Fish myofibrillar proteinFormaldehyde (PubChem CID: 712)Gel characteristicsIodine (PubChem CID: 807)MicrostructureProtein-starch compositesSodium chloride (PubChem CID: 5234)Sodium dihydrogen phosphate (PubChem CID: 23673460)Starch fractionXylene (PubChem CID: 6850715)

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