Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. The search for exogenous additives to reduce the salt content of surimi products while ensuring their quality characteristics is crucial. Therefore, the...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2023-10-01
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| Serier: | Food Chemistry: X |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S2590157523002638 |
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