Effect of Pressure Shift Freezing on Water Mobility, Microstructure and Gel Properties of Grass Carp Surimi Gel

Author:

Zhang Sinan,Meenu Maninder,Hu Lihui,Ren Junde,Ramaswamy Hosahalli S.,Yu Yong

Publisher

Elsevier BV

Reference38 articles.

1. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus);S P Aubourg;LWT -Food Science and Technology,2013

2. Water, in the Liquid and Five Solid Forms, under Pressure;P W Bridgman;Proceedings of the American Academy of Arts and Sciences,1912

3. Effects of microwave combined with conduction heating on surimi quality and morphology;H Cao;Journal of Food Engineering,2018

4. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees;Y Cao;Food Hydrocolloids,2022

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