Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods
Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu
Topics & Concepts
CarrageenanChewinessRheologyEmulsionFood scienceChemistrySuspension (topology)BrineChemical engineeringMaterials scienceComposite materialOrganic chemistryMathematicsPure mathematicsEngineeringHomotopySeaweed-derived Bioactive CompoundsFood Industry and Aquatic BiologyFood Quality and Safety Studies