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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Original Articles

Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

Yinong WeiDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
,
Tao ZhangDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
,
Fanqianhui YuDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
,
Yong XueDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaCorrespondence[email protected]
View further author information
,
Zhaojie LiDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
,
Yuming WangDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
&
Changhu XueDepartment of Food Science and Engineering, Ocean University of China, Qingdao, PR ChinaView further author information
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Pages 1778-1788 | Received 13 Dec 2016, Accepted 10 Mar 2017, Published online: 23 Aug 2018

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