Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel-Reference-Cited by-同舟云学术

Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel

Published:2024-06 Issue: Volume:22 Page:101451
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Yuan Li,Guo Xiaomo,Xiong Zhiyu,Wang Xin,Monto Abdul Razak,Jin Wengang,Li Jianrong,Gao Ruichang

Funder

Earmarked Fund for China Agriculture Research System

Agriculture Research System of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference39 articles.

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2. Comparison of volatile aroma compounds in commercial surimi and their products from freshwater fish and marine fish and aroma fingerprints establishment based on metabolomics analysis methods;An;Food Chemistry,2024

3. Emulsifying properties of legume proteins compared to β-lactoglobulin and tween 20 and the volatile release from oil-in-water emulsions;Benjamin;Journal of Food Science,2014

4. Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability;Cao;Food Hydrocolloids,2022

5. Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels;Cen;Food Chemistry,2023

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