κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation - Concepedia

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κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation

17

Citations

59

References

2024

Year

Ni He, Xinran Chen, Lin Li, S. P. Wang, Meijuan Lan, Yi Yuan, Zhenhui Zhang, Tongshuai Li, Xia Zhang, Xing He,

Food ChemistryGel PropertiesSurimi GelsPharmacologySensory Evaluation

References

	Year	Citations

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