Improving the Quality of Unwashed Spanish Mackerel (Scomber japonicus) Surimi Using Psyllium Husk Powder: Effects on Gel Properties and Myofibrillar Protein Structure
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The gelation characteristics of surimi are a key determinant of the quality and functional performance of surimi-based products. This study examined how psyllium husk powder (PHP) modulates the gelation behavior, structural properties, and molecular interactio... ...
