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...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2023-05-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-004.pdf |
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