Elucidating the synergistic interplay between soybean oil and ionic polysaccharides in modulating the gelation behavior of surimi: A molecular perspective
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This study explored the synergistic effects and mechanisms of surimi, soybean oil (2.0%), and different ionic polysaccharides, including anionic κ-carrageenan (0.5%), neutral konjac glucomannan (0.5%), and cationic chitosan (0.2%). The results showed that neu... ...
