Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
Bing Zhao, Fang WANG, Jia Luo, Li Guo, Haidan Wang, Jianyou Li, Jienan Li, Xiufen Li
Topics & Concepts
Intermolecular forceSturgeonFood scienceTexture (cosmology)ChemistryFish <Actinopterygii>BiologyFisheryComputer scienceOrganic chemistryArtificial intelligenceImage (mathematics)MoleculeMeat and Animal Product QualityProteins in Food SystemsAquaculture Nutrition and Growth