The effect of different charged polysaccharides on the quality of low-salt silver carp surimi during freeze-thaw cycles: Reconstructing the gel network composition and enhancing gel characteristics

已完结 10 由阿狸发布于 2026/3/26 22:24:39

DOI:10.1016/j.foodchem.2026.148006
作者：Hansong Zhang, Jian Shi, Tong Xu, Hanting Ma, Ji Shi, Lisha Yang, Wenzheng Shi
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated the effects of carboxymethyl chitosan (CMCS) and quaternary chitosan (QAC) on the quality of low-salt silver carp surimi during freeze-thaw cycle (FTC). The results i

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