Effects of Three Hydrophilic Colloids on the Properties of Phosphorylated Surimi-Crab Meat Mixed Gels
The effects of adding different amounts (0.1%, 0.2%, 0.3%, 0.4% and 0.5%) of psyllium husk powder (PHP), gellan gum (GG) or konjac glucomannan (KGM) on the properties of phosphorylated surimi-crab meat mixed gels (MG) were investigated. The gel properties were improved by adding a small amount (0.1%...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2023-08-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-16-009.pdf |