Table 2 Effects of surimi gel properties on the quality of surimi products Surimi Protein Products and Its Processing Technology

被引：0
|
作者：
Zhang, Yujie [1 ,2 ]
Zhang, Jinchuang [1 ]
Chen, Qiongling [1 ]
Liu, Li [1 ]
He, Ning [2 ]
Wang, Qiang [1 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing,100193, China
[2] Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen,361005, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 01期
关键词：
Proteins - 3D printers - Microwave irradiation;
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摘要：
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页码：389 / 400
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