Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides
Yinyin Lv, Xian-Hao Zhang, Jiani Zhou, Y. Richard Wang, Zhujun Zhang, Jia-Nan Yan, Bin Lai, C. Xinhong Wang, Hai-Tao Wu
Topics & Concepts
ChemistryFood scienceChewinessCurdlanPolysaccharideMackerelSyneresisPectinWater holding capacityEmulsionRheologyChemical engineeringChitosanChromatographyFish <Actinopterygii>Hydrophobic effectMyofibrilLipaseFood additiveXanthan gumNanocomposite Films for Food PackagingPolysaccharides Composition and ApplicationsCollagen: Extraction and Characterization