Work

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Year: 2024

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/acs.jafc.4c09113

Authors: Pei Zhang, Meixia Zheng, Guohua Hou, Fuzhen Zhou, Kaibo Deng, Song Miao, Longtao Zhang, Baodong Zheng

Institutions: Fujian Agriculture and Forestry University, Teagasc - The Irish Agriculture and Food Development Authority

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G8204411778

OpenAlex ID: W4405025663

FWCI: 4.57

Cites: 50

Cited by: 18

Related to: 10