Work

Feasibility of polysaccharide addition for constructing soft golden threadfin bream ( Nemipterus virgatus ) surimi gels as a dysphagia food

Year: 2025

Type: article

Abstract: The effect of different polysaccharides including pectin (PC), xanthan gum (XG), guar gum (GM) and gum arabic (GA) on the gelation and dysphagia diet potential of golden threadfin bream (GTB) surimi gels was investigated.

Source: Sustainable Food Technology

DOI: 10.1039/d5fb00352k

Authors: Jiani Zhou, Zhujun Zhang, Yinyin Lv, Bin Lai, Ce Wang, Haitao Wu, Jianan Yan

Institution: Dalian Polytechnic University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: diamond

Funder: National Key Research and Development Program of China

Award: G4469781345

OpenAlex ID: W4415915727

FWCI: 1.319

Cites: 43

Cited by: 3

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