Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties

Author:

Tong Lu,Zhou Yongjie,Zhang Yan,Hong Hui,Luo Yongkang,Wang Shenping,Tan Yuqing

Funder

China Academy of Space Technology

Beijing Natural Science Foundation

Natural Science Foundation of Beijing Municipality

Publisher

Elsevier BV

Reference40 articles.

1. AOAC international official methods of analysis of AOAC international;AOAC International,2012

2. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

3. Effect of setting conditions using microbial transglutaminase during obtention of beef gels;Castro-Briones;Journal of Food Process Engineering,2009

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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