Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics.

Hu, Qiuyue; Ma, Fuhao; Wei, Huamao; Yang, Wenge; Deng, Shanggui; Yu, Xunxin; Huang, Tao

Hu, Qiuyue; Ma, Fuhao; Wei, Huamao; Yang, Wenge; Deng, Shanggui; Yu, Xunxin; Huang, Tao.

Afiliação

Hu Q; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
Ma F; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
Wei H; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
Yang W; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China.
Deng S; College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
Yu X; Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China.
Huang T; College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China.

J Texture Stud ; 54(4): 582-594, 2023 08.

Article em En | MEDLINE | ID: mdl-37400374

Assuntos

Água; Elasticidade; Interações Hidrofóbicas e Hidrofílicas; Dureza; Géis/química; Água/análise

Palavras-chave

gelation properties; intermolecular forces; rheological behavior; shrimp surimi gel; structure characteristic

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Água Idioma: En Revista: J Texture Stud Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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