Enhancing saltiness perception in the meat-reduced surimi gel by transglutaminase crosslinking: Sodium ion release, microstructural characteristics, and protein conformation
Fuente:
Food Chemistry
Publication date: 1 February 2026Source: Food Chemistry, Volume 501Author(s): Tao Ye, Xing Chen, Qiang Li, Zhicheng Cai, Zhina Chen, Yun Wang, Lin Lin, Zhi Zheng, Jianfeng Lu