Investigating the Shelf-Life Extension of Shrimp Surimi Using a Polysaccharide-Based Film from <i>Alpinia oxyphylla</i>

To investigate the effect of a polysaccharide-based composite film (ASC) composed of <i>Alpinia oxyphylla</i> polysaccharide (its molecular weight was approximately 4.07 kDa, and the monosaccharide composition was predominantly glucose and galacturonic acid), sodium alginate, and calcium chloride on...

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Bibliografiske detaljer

Principais autores:	Meng Wang, Zengshuo Huang, Feng Li, Yebao Chen, Fangfang Ban, Hua Yang, Siming Zhu, Junlin Wu
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2026-02-01
Serier:	Foods
Fag:	polysaccharide-based preservation film sodium alginate calcium ion cross-linking shrimp surimi preservation
Online adgang:	https://www.mdpi.com/2304-8158/15/3/530
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