Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of Nemipterus virgatus sausage
This study aimed to improve the gel quality of golden threadfin bream (Nemipterus virgatus) sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstr...
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Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 31(2025), 2 vom: 26. März, Seite 95-103
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| 1. Verfasser: |
He, Hong
(VerfasserIn) |
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| Weitere Verfasser: |
Wu, Wanying,
Dong, Qingfei,
An, Fengping,
Huang, Qun,
Song, Hongbo |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2025
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Nemipterus virgatus
gel properties
high pressure
sugarcane nanocellulose
surimi sausage
Cellulose
9004-34-6
Gels
Water
mehr...
059QF0KO0R
Fish Proteins |
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