The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics

作者：Sinan Zhang, Ting Xiao, Junde Ren, Tao Song, Lihui Hu, Ying Liu, Hosahalli S. Ramaswamy, Yong Yu · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.115014 · 被引用次数：13 · 研究领域：Meat and Animal Product Quality、Freezing and Crystallization Processes、Physiological and biochemical adaptations