Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
2. School of Food Science and Technology Jiangnan University Wuxi China
Funder
Government of Jiangsu Province
Jiangsu Agricultural Science and Technology Innovation Fund
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3021
Reference32 articles.
1. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand
2. Intervention of transglutaminase in surimi gel under microwave irradiation
3. Effects of microwave combined with conduction heating on surimi quality and morphology
4. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality
5. Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation
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