Publication | Closed Access

Achieving dual functions of texture modification and water retention of shrimp surimi products with the combination of epigallocatechin-3-gallate and γ-cyclodextrin

Food ChemistryEngineeringShrimp Surimi ProductsBiochemistryEdible PackagingCyclodextrin ProductionBiotechnologyWater RetentionTexture ModificationBiomolecular Engineering