Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels-Reference-Cited by-同舟云学术

Effects of calcium chloride as a salt substitute on physicochemical and 3D printing properties of silver carp surimi gels

Published:2022-01-05 Issue:1 Volume:20 Page:1-12
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Yu Nannan¹,Gong Hao¹,Yuan Heng¹,Bao Yingjie¹,Wang Weidong¹

Affiliation:

1. Jiangsu Key Laboratory of Food Resource Development and Quality Safety, College of Food and Biology Engineering, Xuzhou University of Technology, Xuzhou, China

Funder

Colleges and Universities in Jiangsu Province Natural Science Research Projects

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.2008510

Reference51 articles.

1. Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally

2. 3D printing of meat

3. Laser Raman Light-Scattering Observations of Conformational Changes in Myosin Induced by Inorganic Salts

4. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand

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