High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing-Reference-Cited by-同舟云学术

High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing

Published:2024-01 Issue: Volume:146 Page:109254
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yuhang,Hu Die,Yue Wei,You Juan,Yin Tao,Rong Jianhua,Liu Ru,Xiong Shanbai,Hu Yang^ORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

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4. Effects of NaCl and MTGase on printability and gelling properties of extrusion-based 3D printed white croaker (Argyrosomus argentatus) surimi;Cao;Lebensmittel-Wissenschaft & Technologie,2022

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