κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation-Reference-Cited by-同舟云学术

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κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation

Published:2024-10 Issue: Volume:456 Page:139859
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

He Ni,Chen Xinran,Li Lin,Wang Shaoyun,Lan Meijuan,Yuan Yi,Zhang Zhenhui,Li Tongshuai,Zhang Xia,He Xing,Li Bing

Funder

Fundamental Research Funds for the Central Universities

Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety

National Natural Science Foundation of China

Government of Guangdong Province

Publisher

Elsevier BV

Reference71 articles.

1. Role of dietary salt and potassium intake in cardiovascular health and disease: A review of the evidence;Aaron;Mayo Clinic Proceedings,2013

2. Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement;Bidlas;International Journal of Food Microbiology,2008

3. Sodium reduction: Optimizing product composition and structure towards increasing saltiness perception;Busch;Trends in Food Science & Technology,2013

4. Saliva and flavor perception: Perspectives;Canon;Journal of Agricultural and Food Chemistry,2018

5. Effect of different κ-carrageenan incorporation forms on the gel properties and in vitro digestibility of frankfurters;Cao;Food Hydrocolloids,2022

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