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Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Yongkang Luo, Huixing Shen, Daodong Pan, Guanhao Bu

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Key concepts: Silver carp, Hypophthalmichthys, Soy protein, Breaking strength, Chemistry, Food science, Response surface methodology, Incubation

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Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate — Research Paper | ScholarLens