Xuejiao Wang, Na Luo, Chaofan Guo, Xingwei Wang, Shuqin Xia
{"title":"Enhancing gel strength and saltiness perception of low-salt surimi gels: Synergistic effects of lysine assisted with water bath-microwave heating","authors":"Xuejiao Wang, Na Luo, Chaofan Guo, Xingwei Wang, Shuqin Xia","doi":"10.1016/j.fbio.2024.104827","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502484,"journal":{"name":"Food Bioscience","volume":"7 3","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fbio.2024.104827","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}