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Comparison of gel properties of surimi from freshwater and marine fish affected by substitution of sodium chloride with calcium β-hydroxy-β-methylbutyrate

Zhu-Jun Zhang; Ling-Yi Gao; Yi-Nan Du; Miao-Miao Luo; Ce Wang; Bin Lai; Jia-Nan Yan; Hai-Tao Wu
Food Chemistry · Vol. 520 · pp. 149781 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume520
Pages149781
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149781
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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