Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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2. Effect of high-pressure homogenization on gelling and rheological properties of soybean protein isolate emulsion gel;Bi;Journal of Food Engineering,2020
3. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods;Campo-Deano;Journal of Food Engineering,2010
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