Curdlan-Induced Significant Enhancement of Lipid Oxidation Control and Gelling Properties of Low-Salt Marine Surimi Gel Containing Transglutaminase and Lysine
In this study, curdlan was investigated as a substitute for egg-white protein, and the effects of different concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1.0%) on lipid oxidation and the physicochemical properties of a novel low-salt surimi gel containing transglutaminase (TGase) and lysine were evalu...
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| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/7/535 |
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