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Yao WANG

Nagasaki University

Katafuchi

Nagasaki

Nagasaki 850-8506

Japan

  • Nagasaki University

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Scholarly Papers (1)

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Impact of Monascus purpureus fermentation on the gel properties of Alaska Pollock surimi: Dysphagia-oriented foods

Number of pages: 58 Posted: 15 Sep 2025
Xinyu LIU, Fei WANG, Yao WANG, Jinping Zhang, Xiaoling LU, Xugan Wu, Guo-ping Zhao, Jing Xie and Weiqiang Qiu
affiliation not provided to SSRN, affiliation not provided to SSRN, Nagasaki University, Shanghai Jiao Tong University (SJTU) - Department of Pediatrics, Fudan University, Shanghai Ocean University, Beijing Technology and Business University, Shanghai Ocean University - College of Food Science and Technology and Shanghai Ocean University
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Surimi gel, fermentation time, Monascus purpureus, Gel properties, Dysphagia food