Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide
Kyi Kyi Htwe, Weiwen Duan, Shuai Wei, Qinxiu Sun, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu, Shucheng Liu
Topics & Concepts
MicrostructureLacunarityShrimpDegree (music)Materials scienceHomogeneousCarbon dioxideChemistryComposite materialChromatographyFractal dimensionFractalOrganic chemistryFisheryPhysicsMathematical analysisAcousticsBiologyMathematicsThermodynamicsMeat and Animal Product QualityProteins in Food SystemsBee Products Chemical Analysis