Impact of Glycosylated Fish Gelatin Emulsion Gels on the Gel Properties and Structural Characteristics of Surimi Gels
Surimi-based products are widely popular in the market owing to their unique texture and nutritional properties; however, traditional processing methods often result in reduced lipid content, despite lipids playing a crucial role in health. This study evaluated the effects of adding glycosylated fis...
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| Principais autores: | , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2026-04-01
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| Serija: | Foods |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2304-8158/15/8/1434 |
| Oznake: |
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