Qing Shao

Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms

An urgent necessity exists to create foods that cater to the requirements of patients with dysphagia. The softened surimi gel appropriate for dysphagia patients was produced through ultrasonic-assisted Protein-glutaminase (PG) deamidation treatment. In comparison to the control g...