Effects of κ-carrageenan/K<sup>+</sup> gel system on surimi gel properties and rheology

doi:10.13995/j.cnki.11-1802/ts.023796

Effects of κ-carrageenan/K⁺ gel system on surimi gel properties and rheology

TANG Jiahui, GUO Quanyou, ZOU Mi, XIE Chen, XIONG Zeyu, BAO Hairong

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 86-92.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (16) : 86-92. DOI: 10.13995/j.cnki.11-1802/ts.023796

Effects of κ-carrageenan/K⁺ gel system on surimi gel properties and rheology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(16): 86-92 https://doi.org/10.13995/j.cnki.11-1802/ts.023796

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Received	Revised	Published
2020-03-01	2020-04-23	2020-08-25
Issue Date
2020-09-17

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