Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels

Antarctic krill is a potential and attractive resource for consumption. However, most Antarctic krill meat is used to produce primary products with low commercial value, with few highly processed products. This study aimed to evaluate and improve the gelling properties of Antarctic krill surimi, wit...

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Detalles Bibliográficos
Autores principales: Li, Shuang, Lin, Songyi, Jiang, Pengfei, Bao, Zhijie, Li, Sibo, Sun, Na
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407480/
https://www.ncbi.nlm.nih.gov/pubmed/36010517
http://dx.doi.org/10.3390/foods11162517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407480/
https://www.ncbi.nlm.nih.gov/pubmed/36010517
http://dx.doi.org/10.3390/foods11162517

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