Work

Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan

Year: 2024

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2024.111000

Authors: Cikun Liu, Beibei Ye, Shumin Yi, Xuepeng Li, Yanshun Xu, Wenshui Xia

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology, Bohai University

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, China Scholarship Council, Agriculture Research System of China

Awards: G1269685234, G3246903237, G7910171760

OpenAlex ID: W4405516218

FWCI: 7.791

Cites: 60

Cited by: 40

Related to: 10