Effect of κ-carrageenan on the quality of crayfish surimi gels
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel and its intrinsic formation process. Our findings dem...
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| Автори: | , , , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2024-06-01
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| Серія: | Food Chemistry: X |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S2590157524003845 |
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