The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

Food Hydrocolloids

Volumn 63, Issue , 2017, Pages 77-84

  Ji, Lei ^a   Xue, Yong ^a   Zhang, Tao ^a   Li, Zhaojie ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Konjac glucomannan; Microwave; Polysaccharide protein network; Surimi gel

Indexed keywords

EID: 84983616787     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.08.011     Document Type: Article

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