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...

Полное описание

Библиографические подробности
Главные авторы:	Xueli He, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li
Формат:	Статья
Язык:	English
Опубликовано:	Elsevier 2023-05-01
Серии:	Ultrasonics Sonochemistry
Предметы:	Oat β-glucan Ultrasound Silver carp surimi Gelation properties
Online-ссылка:	http://www.sciencedirect.com/science/article/pii/S1350417723001189

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