Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels

已完结 10 由小美发布于 2025/2/24 18:14:08

DOI:10.1016/j.foodhyd.2024.110890
作者：Zhongyang Ren ,?Xianglan Huang ,?Yongqiang Zhao ,?Linfan Shi ,?Shen Yang ,?Ritian Jin ,?Rong Lin ,?Shuji Liu ,?Zhiyu Liu ,?Yucang Zhang ,?Wuyin Weng
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Emulsions could be utilized to improve surimi gels. How myosin-kappa carrageenan (κC) Pickering emulsions to affect the quality of bighead carp surimi is still unclear. The particle distribu

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