Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration

This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation on the physicochemical properties and microstructure of surimi gels subjected to ultrasound-assisted water-bath heating. As the oil content was increased from 0 to 5 g/100 g, the breaking force and gel str...

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Detalles Bibliográficos
Autores principales: Lu, Yufeng, Zhu, Yajun, Ye, Tao, Nie, Yongtao, Jiang, Shaotong, Lin, Lin, Lu, Jianfeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9234091/
https://www.ncbi.nlm.nih.gov/pubmed/35724484
http://dx.doi.org/10.1016/j.ultsonch.2022.106065

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9234091/
https://www.ncbi.nlm.nih.gov/pubmed/35724484
http://dx.doi.org/10.1016/j.ultsonch.2022.106065

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