Whey protein effects on properties and structure of hairtail surimi gel
Food Science and Technology International
Published online on February 11, 2025
Abstract
Food Science and Technology International, Volume 32, Issue 4, Page 411-420, June 2026.
Whey protein was added to hairtail surimi gel (HSG), the properties and structural changes were determined, and whey protein effects on them were investigated after incorporating 0.00% to 10.00% whey protein. Optimal results at 6.00% addition of whey ...
Whey protein was added to hairtail surimi gel (HSG), the properties and structural changes were determined, and whey protein effects on them were investigated after incorporating 0.00% to 10.00% whey protein. Optimal results at 6.00% addition of whey ...