Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis-Reference-Cited by-同舟云学术

Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

Published:2024-01 Issue: Volume:146 Page:109209
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Duan Weiwen,Qiu Hui,Htwe Kyi Kyi,Sun Qinxiu,Han Zongyuan,Wang Zefu,Liu Yang,Wei Shuai,Liu Shucheng

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

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