Effect and synergy of different exogenous additives on gel properties of the crayfish surimi products
ObjectiveThis study aimed to investigate the effect of exogenous additives on gel properties of crawfish surimi products.MethodsThe experiment was designed with different amounts of hydroxypropyl distarch phosphate (HPDSP), soy protein isolate (SPI), and glutamine transaminase (TGase). After clarify...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-08-01
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| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20240804?st=article_issue |
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