Tapioca Starch Improves the Quality of <i>Virgatus nemipterus</i> Surimi Gel by Enhancing Molecular Interaction in the Gel System
The gel prepared using <i>Nemipterus virgatus</i> (<i>N. virgatus</i>) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relatio...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/1/169 |