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

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...

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Detalhes bibliográficos
Main Authors:	Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li
Formato:	Artigo
Idioma:	English
Publicado em:	Elsevier 2023-05-01
Colecção:	Ultrasonics Sonochemistry
Assuntos:	Oat β-glucan Ultrasound Silver carp surimi Gelation properties
Acesso em linha:	http://www.sciencedirect.com/science/article/pii/S1350417723001189

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