Open access
Oct 2026
Surimi Gel Quality Enhanced by κ-Carrageenan/Konjac Glucomannan and Sodium Caseinate-Stabilized Emulsion
This study investigated the effects of a combination of κ-carrageenan (CRG), konjac glucomannan (KGM) and a sodium caseinate-stabilized camellia oil emulsion on the quality attributes of surimi. The results demonstrated that adding the emulsion alone enhanced the textural properties but failed to increase the water-hol...
Tian-Zhen Xiong, La-La Li, Guan-Chen Wu et al.
· Gels · 0 citations