Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review
Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental po...
| 出版年: | COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY |
|---|---|
| 主要な著者: | , , , , , , , , , |
| フォーマット: | Review |
| 言語: | English |
| 出版事項: |
WILEY
2025
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| 主題: | |
| オンライン･アクセス: | https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001391195100001 |