Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product
This study evaluated the effects of 0.95% daylily powder (m/m, 0.95%-DL), 0.5% daylily extract (m/m, 0.5%-DLE), and 0.5% daylily extract microcapsules (m/m, 0.5%-DLEMC) on the storage stability, gel properties, and microstructure of steamed fish cake. The results showed that 0.5%-DLEMC exhibited sup...
| Hauptverfasser: | , , , , , |
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| Format: | Artikel |
| Sprache: | English |
| Veröffentlicht: |
Elsevier
2024-01-01
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| Schriftenreihe: | Current Research in Food Science |
| Schlagworte: | |
| Online Zugang: | http://www.sciencedirect.com/science/article/pii/S2665927124001631 |