The effect of different charged polysaccharides on the quality of low-salt silver carp surimi during freeze-thaw cycles: Reconstructing the gel network composition and enhancing gel characteristics

Food Chemistry 2026

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Authors: Hansong Zhang, Jian Bing Shi, Tong Xu, Hanting Ma, Ji Shi, Lisha Yang, Wenzheng Shi

DOI: 10.1016/j.foodchem.2026.148006

Cited by: 8

References: 33

Fields of Study & Subjects

Meat and Animal Product Quality Physiological and biochemical adaptations Freezing and Crystallization Processes

References 33