Optimization of gelation process of surimi from <i>Trachinotus ovatus</i> induced by dense phase carbon dioxide using response surface methodology

doi:10.13995/j.cnki.11-1802/ts.027096

Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology

LI Ru, LIU Yang, ZHU Yongkang, ZHAO Xingchen, WANG Na, DU Zixin, LIU Shucheng, SUN Qinxiu, WEI Shuai, XIA Qiuyu

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 198-204.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (13) : 198-204. DOI: 10.13995/j.cnki.11-1802/ts.027096

Optimization of gelation process of surimi from Trachinotus ovatus induced by dense phase carbon dioxide using response surface methodology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(13): 198-204 https://doi.org/10.13995/j.cnki.11-1802/ts.027096

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Received	Revised	Published
2021-02-23	2021-03-18	2021-07-15
Issue Date
2021-08-02

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