Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051090
Abstract: The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were… read more here.
Keywords: strength; gel strength; water; surimi ... See more keywords