Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties
Author:
Funder
China Academy of Space Technology
Beijing Natural Science Foundation
Natural Science Foundation of Beijing Municipality
Publisher
Elsevier BV
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4. Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils;Chen;International Journal of Food Properties,2023
5. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute;Debusca;Food Chemistry,2013
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