Effects of freezing on quality attributes of surimi gels with various cross-linking degrees using MTGase: Quantitative analysis based on the ice crystals, network structure, and taste substances

作者：Xiaoying Luo, Kang Huang, Yuelei Lei, Yueqi An, Shanbai Xiong, Yang Hu · 发表于：Journal of Food Engineering · 年份：2024 · DOI：10.1016/j.jfoodeng.2024.111975 · 被引用次数：24 · 研究领域：Freezing and Crystallization Processes、Meat and Animal Product Quality、Microencapsulation and Drying Processes