Insight into the gel properties of antarctic krill and pacific white shrimp surimi gels and the feasibility of polysaccharides as texture enhancers of antarctic krill surimi gels

HIGHLIGHTS

• who: Shuang Li and collaborators from the Dalian Polytechnic University, Dalian, China have published the research work: Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: Compared with the lower β-sheet content and protein aggregation degree had a severe impact on the formation of the gel network of which resulted in weaker breaking force gel strength and effect on the stability of the gel . . .
  

   

  

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