Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
Author:
Publisher
Elsevier BV
Subject
Molecular Biology,General Medicine,Biochemistry,Structural Biology
Reference42 articles.
1. Controlled release of fishy odors in soluble dietary fiber/surimi mixture by kinetic analysis of real and simulated systems;Nie;J. Food Eng.,2023
2. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage;Mi;J. Sci. Food Agric.,2017
3. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi;Alipour;Food Hydrocoll.,2018
4. Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi;He;J. Sci. Food Agric.,2023
5. Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate;Zheng;Food Sci. Nutr.,2022
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