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Updated: Jul 19, 2026

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康杰克葡萄甘对南极的功能和结构性质的影响Surimi Gel

Yiran Chen1,2, Xiaoxia Zhang2, Li Chen3

  • 1State Key Laboratory of Marine Food Processing & Safety Control, Qingdao 266400, China.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed
概括

康杰克葡萄甘 (KGM) 的添加改善了南极的surimi凝特性. 最佳的KGM水平增强了保持水分,质感和凝强度,创造了一个更稳定和均的surimi-gel矩阵.

关键词:
南极克里尔 (Antarctic Krill) 是一个南极的鱼类.功能性质的功能性质.康杰克葡萄康曼南 (glucomannan) 是一种葡萄糖.结构特征 结构特征苏里米 凝 凝

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