Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
Enzymes play critical roles in surimi gelation and gel physiochemical properties. Understanding and thus tuning enzyme-related multiple factors are warranted for preparing high-quality surimi products with satisfactory textural profiles. In this study, three enzyme-related factors, i.e., Ca2+ requir...
| Published in: | Food Hydrocolloids |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier B.V.
2023
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85160447128&doi=10.1016%2fj.foodhyd.2023.108895&partnerID=40&md5=29439aa7f805924c4d751ec9be3b1f6d |