κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
Ni He, Xinran Chen, Lin Li, S. P. Wang, Meijuan Lan, Yi Yuan, Zhenhui Zhang, Tongshuai Li, Xia Zhang, Xing He, Bing Li
Topics & Concepts
CarrageenanFood scienceChemistryPotassiumSalt (chemistry)Masking (illustration)Sensory systemOrganic chemistryPsychologyArtVisual artsCognitive psychologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing Techniques