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...

書目詳細資料
發表在:	COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Main Authors:	Yang, Ruizhi; Juma, Nasra Seif; Zhao, Yadong; Zheng, Bin; Xu, Yan; Gao, Yuanpei; Jia, Ru; Gao, Pingping; He, Yanhong
格式:	Review
語言:	English
出版:	WILEY 2025
主題:	Food Science & Technology
在線閱讀:	https://www-webofscience-com.uitm.idm.oclc.org/wos/woscc/full-record/WOS:001391195100001

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