Gel properties, phase behavior and flavor of double-network surimi gel: Interactions, performance and mechanisms

已完结 20 由 ytt 发布于 2026/10/18 16:56:20

DOI:10.1016/j.foodchem.2025.145458
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodchem.2025.145458

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Abstract：This study systematically investigated the synergistic effects of chitosan (CHI) and transglutaminase (TG) on improving the gel properties, structural characteristics, textural quality and f

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