Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating-Reference-Cited by-同舟云学术

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

Published:2022-02 Issue: Volume:83 Page:105942
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

He Xueli,Lv Yanan,Li Xuepeng,Yi Shumin,Zhao Honglei,Li Jianrong,Xu Yongxia

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference45 articles.

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3. Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi;Fu;Food Hydrocoll.,2012

4. Reducing the sodium content in meat products: The effect of the formulation in low-sodium ground meat patties;Ruusunen;Meat Sci.,2005

5. Salt and essential hypertension: pathophysiology and implications for treatment;Garfinkle;J. Am. Soc. Hypertens.,2017

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