Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances
Xiaoying Luo, Kang Huang, Yuelei Lei, Yueqi An, Shanbai Xiong, Yang Hu
Topics & Concepts
TasteIce crystalsChemistryUmamiFood scienceChemical engineeringChromatographyMeteorologyEngineeringPhysicsFreezing and Crystallization ProcessesMeat and Animal Product QualityMicroencapsulation and Drying Processes