Effects of Soybean Oil Addition on Gel Structure and Large Deformation Behavior of Frozen-thawed Surimi
In this study, the effects of soybean oil addition (1%, 3%, 5% and 7%) on the structure of surimi gels during freeze-thaw were investigated, and the first-order Ogden model was used to describe the relationship between the true stress and the true strain of surimi gels with different mass fractions...
Uloženo v:
| Hlavní autor: | |
|---|---|
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
China Food Publishing Company
2023-05-01
|
| Edice: | Shipin Kexue |
| Témata: | |
| On-line přístup: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-004.pdf |
| Tagy: |
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|