Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
Fuente: Food Chemistry
Publication date: 1 September 2024Source: Food Chemistry, Volume 451Author(s): Sunjie Yan, Zhiyin Du, Cikun Liu, Dawei Yu, Zhifei Zhu, Junmin Xu, Wenshui Xia, Yanshun Xu