Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi-Reference-Cited by-同舟云学术

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Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

Published:2019-03 Issue: Volume:88 Page:256-264
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Zhang Huimin,Xiong Yiting,Bakry Amr M.,Xiong Shanbai,Yin Tao,Zhang Binjia,Huang Jingjing,Liu Zhiyu,Huang Qilin

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference59 articles.

1. Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran;Alakhrash;LWT - Food Science and Technology,2016

2. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi;Alipour;Food Hydrocolloids,2018

3. Official methods of analysis;AOAC,1990

4. Natural food additives and preservatives for fish-paste products: A review of the past, present, and future states of research;Bashir;Journal of Food Quality,2017

5. Combination effects of whey protein concentrate and calcium chloride on the properties of goatfish surimi gel;Benjakul;Journal of Texture Studies,2010

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