In vivo digestion and absorption characteristics of surimi gels with different degrees of cross-linking induced by transglutaminase (TGase)

Publication date: Available online 3 July 2021Source: Food HydrocolloidsAuthor(s): Mengxue Fang, Shanbai Xiong, Tao Yin, Yang Hu, Ru Liu, Hongying Du, Youming Liu, Juan You

Source: Food Hydrocolloids - July 4, 2021 Category: Food Science Source Type: research