Decolorization of Antarctic krill hydrolysate for salt reduction in surimi gel: improvement of taste, gel properties, and flavor profile

Food Research International 2026

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Authors: Yurui Zhang, Bo Wang, Yan Li, Xin Jiang, Shangkun Li, Keqiang Lai, Guoping Zhu, Wenzheng Shi

DOI: 10.1016/j.foodres.2026.118642

Cited by: 1

References: 27

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Freezing and Crystallization Processes Meat and Animal Product Quality

References 27