Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
Ying Mao, Yinghui Zhang, Tiantian Li, Yueyi Chen, Zhan Wang, Weiping Jin, Wangyang Shen, Jinling Li, Jinling Li
Topics & Concepts
Food scienceFlavorBranChemistryMicrostructureParticle sizeParticle (ecology)Mechanism (biology)Raw materialBiologyPhysicsOrganic chemistryCrystallographyEcologyQuantum mechanicsPhysical chemistryFood composition and propertiesMeat and Animal Product QualityPolysaccharides Composition and Applications