Changes in Gel Structure and Chemical Interactions of <i>Hypophthalmichthys molitrix</i> Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of <i>Hypophthalmichthys molitrix</i> Surimi Gels: Effect of Setting Process and Different Starch Addition

The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed...

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Bibliographic Details
Main Authors:	Xin Jiang, Qing Chen, Naiyong Xiao, Yufan Du, Qian Feng, Wenzheng Shi
Format:	Article
Language:	English
Published:	MDPI AG 2021-12-01
Series:	Foods
Subjects:	surimi starch setting water migration microstructure chemical interactions
Online Access:	https://www.mdpi.com/2304-8158/11/1/9

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