Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

Bao, Lingxiang; Yang, Ruizhi; Diao, Dieynabou; Tian, Fang; Chen, Yingyun; Zheng, Bin; Gao, Pingping; Zhao, Yadong

doi:10.1016/j.foodchem.2024.141466

Food Chemistry

2025

DOI: 10.1016/j.foodchem.2024.141466

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Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

Lingxiang Bao,

Ruizhi Yang,

Dieynabou Diao

et al.

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Reheating-induced gel properties change and flavor evolution of surimi-based seafood: Effects and mechanisms

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References 51 publications

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