Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review

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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...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:	COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
المؤلفون الرئيسيون:	Yang, Ruizhi; Juma, Nasra Seif; Zhao, Yadong; Zheng, Bin; Xu, Yan; Gao, Yuanpei; Jia, Ru; Gao, Pingping; He, Yanhong
التنسيق:	Review
اللغة:	English
منشور في:	WILEY 2025
الموضوعات:	Food Science & Technology
الوصول للمادة أونلاين:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001391195100001

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