Alaska pollock surimi-based meat analogs by high-moisture extrusion: Effect of konjac glucomannan/curdlan/carrageenan/sodium alginate on fibrous structure formation
Lei Wang, Jing Yu, Songgang Xia, Xin Tu, Liuwei Yang, Yong Xue, Changhu Xue
Topics & Concepts
CurdlanFood scienceChemistryExtrusionCarrageenanGlucomannanMicrostructureMoistureThermal stabilityPolysaccharideChemical engineeringMaterials scienceCrystallographyOrganic chemistryComposite materialEngineeringMeat and Animal Product QualityPolysaccharides Composition and ApplicationsProteins in Food Systems