Gel properties of Amur sturgeon () surimi improved by lecithin at reduced and regular-salt concentrations
Shi, Tong, Arief Wijaya, Ganesha Yanuar, Yuan, Li, Sun, Quancai, Bai, Fan, Wang, Jinlin, Gao, Ruichang
Published in RSC advances (20.08.2020)
Published in RSC advances (20.08.2020)
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Journal Article
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
Monto, Abdul Razak, Li, Mengzhe, Wang, Xin, Wijaya, Ganesha Yanuar Arief, Shi, Tong, Xiong, Zhiyu, Yuan, Li, Jin, Wengang, Li, Jianrong, Gao, Ruichang
Published in Critical reviews in food science and nutrition (2022)
Published in Critical reviews in food science and nutrition (2022)
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Journal Article
Enhanced physical properties of reduced‐salt surimi gels from Amur sturgeon (Acipenser schrenckii) by l‐arginine and l‐histidine
Gao, Ruichang, Wang, Xin, Shi, Tong, Wijaya, Ganesha Yanuar Arief, Bai, Fan, Wang, Jinlin, Jin, Wengang, Yuan, Li
Published in Journal of food processing and preservation (01.11.2021)
Published in Journal of food processing and preservation (01.11.2021)
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Journal Article