Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides-Reference-Cited by-同舟云学术

Saltiness perception related to salt release of surimi emulsified sausages: modulation in texture and microstructure by polysaccharides

Published:2021-03-06 Issue:8 Volume:56 Page:3893-3902
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Wang Xuejiao¹²,Feng Tingting¹²,Xia Shuqin¹²^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China

2. School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control Jiangnan University 1800 Lihu Road Wuxi Jiangsu214122China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15006

Reference35 articles.

1. Influence of carrageenan addition on turkey meat sausages properties

2. Quality Characteristics of Hydrocolloid-added Oven-Roasted Turkey Breasts

3. Purification, characterization and antioxidant properties of a novel polysaccharide extracted from Sorghum bicolor (L.) seeds in sausage

4. Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese

5. Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure

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