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...
| Päätekijät: | , , , , , |
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
| Julkaistu: |
Elsevier
2023-05-01
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| Sarja: | Ultrasonics Sonochemistry |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S1350417723001189 |