Work

Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi

Year: 2025

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.112001

Authors: Yunuo Zhou, Shanshan Lu, Hongyuan Chen, Yuan Xu, Fawen Yin, Bin Zhang, Zhisheng Pei, Longteng Zhang, Dayong Zhou, Chuan Li, Jun Cao

Institutions: Hainan University, Dalian Polytechnic University, Zhejiang Ocean University, Hainan Tropical Ocean University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: National Natural Science Foundation of China, Key Research and Development Project of Hainan Province, Major Science and Technology Project of Hainan Province

Awards: G2703377284, G789995066, G8253526098, G8711973546

OpenAlex ID: W4414344795

FWCI: 4.078

Cites: 43

Cited by: 7

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