Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

作者：Huimin Zhang, Yiting Xiong, Amr M. Bakry, Shanbai Xiong, Tao Yin, Binjia Zhang, Jingjing Huang, Zhiyu Liu, Qilin Huang · 发表于：Food Hydrocolloids · 年份：2018 · DOI：10.1016/j.foodhyd.2018.10.010 · 被引用次数：184 · 研究领域：Meat and Animal Product Quality、Aquaculture Nutrition and Growth、Aquaculture disease management and microbiota