The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels
作者： Lei Ji , Yong Xue , Tao Zhang , Zhaojie Li , Changhu Xue
DOI: 10.1016/J.FOODHYD.2016.08.011
关键词:
摘要: … parameters of polysaccharide-protein mixed gels have been … in the proteins, and the microstructure of mixed gels. Double … were visible as blue areas in the CLSM images. All mixed …
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