Effect of Camellia nitidissima Chi Polysaccharide on the Physicochemical Properties and Gel Properties of Surimi Gel in Pangasius bocourti
In this work, Camellia nitidissima Chi polysaccharide (CNCP) was incorporated into Pangasius bocourti surimi, and then the CNCP-Pangasius bocourti surimi plural gel was fabricated via a two-stage heating approach to improve the quality of Pangasius bocourti surimi. The effects of different CNCP dosa...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-09-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090269 |
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