Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt leve...

وصف كامل

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون: Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li
التنسيق: مقال
اللغة:English
منشور في: Elsevier 2023-05-01
سلاسل:Ultrasonics Sonochemistry
الموضوعات:
الوصول للمادة أونلاين:http://www.sciencedirect.com/science/article/pii/S1350417723001189