articleFood ChemistryJan 6, 2026Closed access

Construction and textural modification of soft surimi gel from spanish mackerel (Scomberomorus niphonius) by polysaccharides

YLYinyin LvXZXian-Hao ZhangJZJiani ZhouYRY. Richard WangZZZhujun Zhang

Dalian Polytechnic University

PubMed
Indexed incrossrefpubmed

Abstract

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4
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FWCI
33.52
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99%
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45
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9

Topics & keywords

Topics
Keywords
  • Chewiness
  • Curdlan
  • Polysaccharide
  • Mackerel
  • Syneresis
  • Pectin
  • Water holding capacity
  • Emulsion
UN Sustainable Development Goals
  • Clean water and sanitation
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