Investigation of the enhancement mechanism of ethanol addition on the gel performance of heat-induced surimi

已完结 10 由 MMBA 发布于 2026/8/9 21:40:01

DOI:10.1016/j.jfoodeng.2023.111581
作者：Zhiyu Xiong , Xin Wang , Mengzhe Li , Tong Shi , Wengang Jin , Jianrong Li , Li Yuan , Ruichang Gao
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study investigated the mechanism of ethanol enhancing the gel properties of heat-induced silver carp (Hypophthalmichthys molitrix) surimi gels. The presence of ethanol reduced the therm

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