Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability-Reference-Cited by-同舟云学术

Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

Published:2024-08 Issue: Volume:153 Page:109971
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shi Haibo,Zhang Mengxin,Liu Xiao-Chen,Yao Xianqi,Wang Wei,Zheng Jiabao,Tomasevic Igor^ORCID,Sun Weizheng^ORCID

Funder

National Natural Science Foundation of China

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Reference52 articles.

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5. Investigation of transglutaminase in surimi gel under microwave irradiation;Cao;Food Chemistry,2018

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