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...

書誌詳細
出版年:	COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
主要な著者:	Yang, Ruizhi; Juma, Nasra Seif; Zhao, Yadong; Zheng, Bin; Xu, Yan; Gao, Yuanpei; Jia, Ru; Gao, Pingping; He, Yanhong
フォーマット:	Review
言語:	English
出版事項:	WILEY 2025
主題:	Food Science & Technology
オンライン･アクセス:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001391195100001

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