Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels-Reference-Cited by-同舟云学术

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Comparative effects of W/O and O/W emulsions on the physicochemical properties of silver carp surimi gels

Published:2023-12 Issue: Volume:20 Page:100988
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zhang Enhan,Zhao Yuan,Ren Zhongyang,Shi Linfan,Weng Wuyin

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference38 articles.

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2. Decoloration and gel-forming ability of horse mackerel mince by air-flotation washing;Chen;Journal of Food Science,2002

3. Pickering emulsions for functional food systems;Cheon;Journal of Agriculture and Food Research,2023

4. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems;Choi;Meat Science,2010

5. Effects of hot and cold-pressed processes on volatile compounds of peanut oil and corresponding analysis of characteristic flavor components;Dun;LWT-Food Science and Technology,2019

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synergistic effects and interactions among components in the surimi/κ-carrageenan/soybean oil system;Food Hydrocolloids;2024-11

2. Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor;Trends in Food Science & Technology;2024-10

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