Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi.
Xueli HeYanan LvXue-Peng LiShu-Min YiHonglei ZhaoJianrong LiYongxia XuPublished in: Journal of the science of food and agriculture (2023)
The addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. This article is protected by copyright. All rights reserved.