Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide - Concepedia

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Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

13

Citations

32

References

2023

Year

Kyi Kyi Htwe, Weiwen Duan, Shuai Wei, Qinxiu Sun, Zefu Wang, Zongyuan Han, Yang Liu, Shucheng Liu

Food Research International

Materials ScienceBiopolymer GelQuantitative AnalysisFood EngineeringShrimp Surimi GelGel StrengthSol-gel Synthesis

References

	Year	Citations

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