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Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi.
Zhang, Chang; Lu, Minxin; Ai, Chao; Cao, Hui; Xiao, Jianbo; Imran, Muhammad; Chen, Lei; Teng, Hui.
Afiliação
  • Zhang C; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Lu M; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Ai C; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Cao H; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Xiao J; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Imran M; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Chen L; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
  • Teng H; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Labo
Int J Biol Macromol ; 248: 125899, 2023 Sep 01.
Article em En | MEDLINE | ID: mdl-37479203
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ultrassom / Manipulação de Alimentos Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de publicação: Holanda
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ultrassom / Manipulação de Alimentos Limite: Animals Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article País de publicação: Holanda