Search Results - Ruichang Gao
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Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics
Published 2025-07-01Get full textPlant and animal protein complex systems are increasingly utilized in the food industry, but thermal processing effects on their quality still require investigation. Therefore, this study investigated the effect of cooking (Kanto cooking model, 85 °C, 0–12 h) on the quality of chickpea surimi compos...
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Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing
Published 2025-07-01Get full textIn this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated that...
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