Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi
In order to reduce the content of NaCl in shrimp surimi while improving its gelation properties, the effects of different levels of NaCl substitution with CaCl2 combined with sodium alginate (SA) on the protein structure and gelation properties of shrimp surimi as characterized by 3D printing charac...
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| Format: | Artigo |
| Sprache: | Inglês |
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China Food Publishing Company
2024-01-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-005.pdf |
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