Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel

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DOI:10.1016/j.foodchem.2023.136352
作者：Yinyin Lv , Xiaosong Sun , Hui Jia , Ruoyi Hao , Mráz Jan , Xianbing Xu , Shengjie Li , Xiuping Dong , Jinfeng Pan
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：In the study, high internal phase emulsions (HIPEs) prepared from Antarctic krill oil (AKO) were added into surimi and the effects on gel properties, lipid quality and stability were investi

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