Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation.
- DOI
- 10.3390/gels12080681
- Published
- 2026 Aug 2
- Container
- Gels (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/gels12080681,
title = {Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation.},
author = {Chen W and Chang X and Yang L and Wu J and Xu P and Cheng H and Wen H},
year = {2026},
journal = {Gels (Basel, Switzerland)},
doi = {10.3390/gels12080681},
url = {https://doi.org/10.3390/gels12080681}
}RIS
TY - JOUR TI - Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation. AU - Chen W AU - Chang X AU - Yang L AU - Wu J AU - Xu P AU - Cheng H AU - Wen H PY - 2026 JO - Gels (Basel, Switzerland) DO - 10.3390/gels12080681 UR - https://doi.org/10.3390/gels12080681 ER -
APA
W, C., X, C., L, Y., J, W., P, X., H, C., & H, W. (2026). Effects of κ-Carrageenan on Gel Properties and Microstructure of Unrinsed Nile Tilapia Surimi Gels During Heat-Induced Gelation.. Gels (Basel, Switzerland). https://doi.org/10.3390/gels12080681