Feasibility of polysaccharide addition for constructing soft golden threadfin bream ( <i>Nemipterus virgatus</i> ) surimi gels as a dysphagia food
The effect of different polysaccharides including pectin (PC), xanthan gum (XG), guar gum (GM) and gum arabic (GA) on the gelation and dysphagia diet potential of golden threadfin bream (GTB) surimi gels was investigated.
Authors
- Zhujun Zhang (ORCID: https://orcid.org/0000-0001-7149-1255)
- Hai‐Tao Wu (ORCID: https://orcid.org/0000-0003-2652-7508)
- Jiani Zhou
- Bin Lai (ORCID: https://orcid.org/0000-0002-5003-0975)
- Ce Wang (ORCID: https://orcid.org/0000-0003-3204-5564)
- Jia‐Nan Yan (ORCID: https://orcid.org/0009-0002-5062-6987)
- Yinyin Lv
Institutions
- Dalian Polytechnic University (CN)
Publication Details
- Journal
- Sustainable Food Technology
- Published
- 2025-11-05
- DOI
- https://doi.org/10.1039/d5fb00352k
- Primary Topic
- Nanocomposite Films for Food Packaging
- Type
- article
- Field-Weighted Citation Impact
- 0.00