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Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability
| Title: | Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability | Authors: | Shi, Haibo; Zhang, Mengxin; Liu, Xiao Chen; Yao, Xianqi; Wang, Wei; Zheng, Jiabao; Tomasevic, Igor B   ; Sun, Weizheng |
Issue Date: | 2024 | Publication: | FOOD HYDROCOLLOIDS | ISSN: | 0268-005X Food Hydrocolloids Search Idenfier |
Type: | Article | Collation: | vol. 153 str. 109971-109971 | DOI: | 10.1016/j.foodhyd.2024.109971 | WoS-ID: | 001202163200001 | Scopus-ID: | 2-s2.0-85187686641 | URI: | https://enauka.gov.rs/handle/123456789/937359 | Project: | National Natural Science Foundation of China [32172257] Ministry of Science and Technology of the People's Republic of China [DL2022163005L] Science and Technology Program of Qingyuan [2022KJJH018] Postdoctoral Innovative Talent Support Program [BX20230130] The 111 Project [B17018] |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21a+M21a+ |
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