Effects of daylily extract microcapsule on the quality and gel properties of steamed fish cake-a surimi-based product
This study evaluated the effects of 0.95% daylily powder (m/m, 0.95%-DL), 0.5% daylily extract (m/m, 0.5%-DLE), and 0.5% daylily extract microcapsules (m/m, 0.5%-DLEMC) on the storage stability, gel properties, and microstructure of steamed fish cake. The results showed that 0.5%-DLEMC exhibited sup...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
|
| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124001631 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!