The effect of psyllium husk powder on the thermal stability of surimi gel and its mechanisms

ZHU Shichen; CHEN Xiaocao; ZHENG Jiani; LI Wei; FAN Wenlong; DING Yuting; ZHOU Xuxia

doi:10.13995/j.cnki.11-1802/ts.029705

ZHU Shichen, CHEN Xiaocao, ZHENG Jiani, LI Wei, FAN Wenlong, DING Yuting, ZHOU Xuxia

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 188-195.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 188-195. DOI: 10.13995/j.cnki.11-1802/ts.029705

The effect of psyllium husk powder on the thermal stability of surimi gel and its mechanisms

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 188-195 https://doi.org/10.13995/j.cnki.11-1802/ts.029705

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Received	Revised	Published
2021-10-20	2021-12-09	2022-11-15
Issue Date
2022-12-02

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