Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating
Xuejiao Wang, Xuejiao Wang, Na Luo, Chaofan Guo, Xingwei Wang, Xingwei Wang, Shuqin Xia
Topics & Concepts
LysineSalt (chemistry)ChemistryFood scienceSalt waterMicrowaveChemical engineeringBiochemistryOrganic chemistryAmino acidEnvironmental engineeringEngineeringQuantum mechanicsPhysicsBiochemical effects in animalsMeat and Animal Product QualityMuscle metabolism and nutrition