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Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating

Lipids are important components of surimi products because they enhance the whiteness and flavor of food. The effects of three common types of exogenous lipids on the gel properties of surimi subjected to two different heating methods were investigated in this work, using frozen silver carp (Hypopht...

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Detalles Bibliográficos
Autores principales:	Yang, Yiling, Meng, Linglu, Wang, Yuxin, Yan, Bowen
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2022
Materias:	Original Articles
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9731522/ https://www.ncbi.nlm.nih.gov/pubmed/36514778 http://dx.doi.org/10.1002/fsn3.3021

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