Effects of Gel Properties and Water Migration during Ultra-High Pressure Coupled Heat Treatment on Bighead Carp Surimi
In order to elucidate the mechanism of the changes in gel properties of bighead carp surimi during ultra-high pressure coupled heat treatment, this paper investigated the changes in gel properties, protein structure and water migration of bighead carp surimi during ultra-high pressure coupled heat t...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-12-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023020083 |