研究论文
Polysaccharide-induced Hypophthalmichthys molitrix surimi gel for controlling fishy smell release: Sensory, HS-GC-IMS, HS-SPME-GC-MS screening and textural characteristics
Xin Jiang, Qianqian Liang, Zhengpeng Wei, Shiqiang Yin, Jinmei Wang, Yanjun Duan, Wenzheng Shi
Shanghai Ocean University Taixing First Construction Group (China)
来源Food Hydrocolloids
年份2026
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生物医学Aquaculture disease management and microbiota
Biochemical Analysis and Sensing Techniques · Olfactory and Sensory Function Studies
参考文献 47
INSTRUMENTAL TEXTURE PROFILE ANALYSIS WITH PARTICULAR REFERENCE TO GELLED SYSTEMS
被引 375Mirelys Mendez Pons, Susana Fiszman · Journal of Texture Studies · 1996
Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions
被引 714Michael Czerny, Martin Christlbauer, Monika Christlbauer · European Food Research and Technology · 2008
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
被引 21Yang Kim, Young Suk Kim, Sang‐Ho Yoo · Food Chemistry · 2013
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引用本文 1
Biotransformation of Plant-Based Substrates by Water Kefir: Micro-Ecological Mechanisms and Sensory Quality Remodeling
被引 0Da Ma, Ruidong Yang, Yuanchi Wang · Fermentation · 2026
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