Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure

The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi products while ensuring their quality characteristics is crucial. Therefore, the...

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Detalles Bibliográficos
Autores principales: Zhang, Chang, Chen, Lei, Lu, Minxin, Ai, Chao, Cao, Hui, Xiao, Jianbo, Zhong, Saiyi, Teng, Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534169/
https://www.ncbi.nlm.nih.gov/pubmed/37780301
http://dx.doi.org/10.1016/j.fochx.2023.100820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534169/
https://www.ncbi.nlm.nih.gov/pubmed/37780301
http://dx.doi.org/10.1016/j.fochx.2023.100820

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