Effect of к-carrageenan on saltiness perception and texture characteristic related to salt release in low-salt surimi
Haijing Lan, Lei Chen, Yitong Wang, Minxin Lu, Boyu Chen, Chao Ai, Hui Teng
Topics & Concepts
CarrageenanChemistrySalt (chemistry)Food scienceRheologyTexture (cosmology)Materials scienceOrganic chemistryComposite materialArtificial intelligenceImage (mathematics)Computer scienceFood Industry and Aquatic BiologySeaweed-derived Bioactive CompoundsMeat and Animal Product Quality