Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors

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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...

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Bibliographic Details
Published in:	Food Hydrocolloids
Main Author:	Zhao Y.; Li J.; Wei G.; Ying X.; Zheng B.; Gao P.; Zhou R.
Format:	Article
Language:	English
Published:	Elsevier B.V. 2023
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

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