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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollack surimi, and the relationship between the emulsifying stability (ES) of myofibrillar protein and the properties of the emulsified surimi gels was investigated. Fish oil emulsified into surimi gels en...
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| Publicat a: | Food Sci Nutr |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
John Wiley and Sons Inc.
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6060893/ https://ncbi.nlm.nih.gov/pubmed/30065824 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.663 |
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