Investigation of the Relationship Between Gel Strength and Microstructure of Surimi Gel Induced by Dense Phase Carbon Dioxide Based on Quantitative Analysis

Weiwen Duan,Hui Qiu, Kyi,Qinxiu Sun,Zongyuan Han,Zefu Wang,Yang Liu,Shuai Wei,Shucheng Liu

FOOD HYDROCOLLOIDS（2024）

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关键词
Microstructure,SEM image,Quantitative analysis,Gel strength,Dense phase carbon dioxide,Surimi gel
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