Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism

Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism

This study aimed to examine the relationship of inulin with the chicken-Squilla mince mixture gel (CSMMG). The gel characteristics, microstructure, and intermolecular interactions, and formation mechanism of CSMMG with different inulin were determined. The cooking yield, water-holding property, colo...

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Bibliographic Details
Main Authors: Lijing Geng, Jing Liang, Dan Wang, Wei Huang, Hang Fu, Mbinga Isequias Elamba Tertulliano, Muhammad Zain Ul Aabideen, Wei Zhou, Quimbamba Silvia Jacinta Calombe, Aqsa Shafique
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Inulin
Gel properties
Gel network
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525001944
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http://www.sciencedirect.com/science/article/pii/S2590157525001944

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