Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment - Concepedia

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Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

152

Citations

44

References

2019

Year

Xidong Jiao, Hongwei Cao, Daming Fan, Jianlian Huang, Jianxin Zhao, Bowen Yan, Wenguo Zhou, Wenhai Zhang, Weijian Ye, Hao Zhang

Food Hydrocolloids

Conduction Heating TreatmentRadiofrequency HeatingGelling PropertiesFish Oil IncorporationFood EngineeringOhmic Heating

References

	Year	Citations

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