Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed...

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Detalles Bibliográficos
Autores principales: Jiang, Xin, Chen, Qing, Xiao, Naiyong, Du, Yufan, Feng, Qian, Shi, Wenzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750783/
https://www.ncbi.nlm.nih.gov/pubmed/35010135
http://dx.doi.org/10.3390/foods11010009

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8750783/
https://www.ncbi.nlm.nih.gov/pubmed/35010135
http://dx.doi.org/10.3390/foods11010009

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