Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree

High resistance to heating treatments is a prerequisite for ready-to-eat (RTE) surimi products. In this study, emulsion-formulated surimi gels were prepared, and the effects of oil types and emulsification degrees on the thermal stability of surimi gel were investigated. The results showed the gel p...

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Detalles Bibliográficos
Autores principales: Zhu, Shichen, Chen, Xiaocao, Zheng, Jiani, Fan, Wenlong, Ding, Yuting, Zhou, Xuxia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774618/
https://www.ncbi.nlm.nih.gov/pubmed/35053911
http://dx.doi.org/10.3390/foods11020179

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774618/
https://www.ncbi.nlm.nih.gov/pubmed/35053911
http://dx.doi.org/10.3390/foods11020179

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