κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation

作者：Ni He, Xinran Chen, Lin Li, S. P. Wang, Meijuan Lan, Yi Yuan, Zhenhui Zhang, Tongshuai Li, Xia Zhang, Xing He, Bing Li · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139859 · 被引用次数：29 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Biochemical Analysis and Sensing Techniques