Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis-Reference-Cited by-同舟云学术

Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis

Published:2022-05 Issue: Volume:161 Page:113386
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ye Yuehua^ORCID,Liu Xiaoyan,Bai Weidong,Zhao Wenhong,Zhang Ying,Dong Hao,Pan Zhenhui

Publisher

Elsevier BV

Subject

Food Science

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5. Acoustic intensity in ultrasound field and ultrasound-assisted gelling of surimi;Fan;LWT- Food Science and Technology,2017

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