Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method
作者： Yige Zhou , Hongshun Yang
DOI: 10.1016/J.FOODCHEM.2018.10.110
关键词:
摘要: … to evaluate surimi gels mouthfeel; therefore, calcium ions enhanced the quality of the gels. … the importance of calcium ions in mediating the gel formation procedure to yield …
sci-hub.se 参考文章(38)
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