Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review
Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost, difficulties in industrialization and environmental po...
| 發表在: | Comprehensive Reviews in Food Science and Food Safety |
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| 主要作者: | |
| 格式: | Review |
| 語言: | English |
| 出版: |
John Wiley and Sons Inc
2025
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85214654940&doi=10.1111%2f1541-4337.70067&partnerID=40&md5=d8de575098ff68e9fe68e2af2b3fd4ce |