The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

• Published in: Food Hydrocolloids
• Main Authors: Ji, Lei, Xue, Yong, Zhang, Tao, Li, Zhaojie, Xue, Changhu
• Other Authors: National Natural Science Funds, National Natural Science Fund of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2017
• Subjects: alaska pollock; Alaska
• Online Access: http://dx.doi.org/10.1016/j.foodhyd.2016.08.011; https://api.elsevier.com/content/article/PII:S0268005X16303502?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0268005X16303502?httpAccept=text/plain