Effects of three edible mushroom polysaccharides on the freeze-thaw stability of silver carp (Hypophthalmichthys molitrix) surimi gels: Water retention, gel quality, and structural properties

作者：Mengnan Zhang, Yanshun Xu, Qixing Jiang, Qingcai Wu, Rubing Lan, Wenshui Xia, Dawei Yu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145524 · 被引用次数：12 · 研究领域：Meat and Animal Product Quality、Bee Products Chemical Analysis、Proteins in Food Systems