Impact of Myofibrillar Protein Emulsion With Different Pre‐Emulsified Soybean Oil Contents on the Freeze–Thaw Cycles Characteristics of Surimi Gel
Year: 2025
Type: article
Source: Journal of Food Science
Authors: Yiqiang Chen, Meng Hao, Shucan Mao, Guangquan Xiong, Wenjin Wu, Sheng Chen, Xiaojia Guo, Kai Qian, Jing Liu, Lan Wang, Liu Shi
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4413955896