HIGHLIGHTS
- who: Ouyang Zheng and collaborators from the Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China have published the Article: Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
- what: This study has established a prediction model between the temperature, pressure, and time of DPCD treatment and the gel strength of shrimp surimi.
- how: The results showed that DPCD treatment affected the strength of shrimp surimi gel significantly . . .
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