Emulsion gel stabilized by tilapia myofibrillar protein: Application in lipid-enhanced surimi preparation
Zhisheng Pei, Huibo Wang, Guanghua Xia, Yaqin Hu, Changfeng Xue, Shanshan Lu, Chuan Li, Xuanri Shen
Topics & Concepts
EmulsionMyofibrilChemistryMicrostructureChromatographyChemical engineeringOil dropletMaterials scienceComposite materialOrganic chemistryBiochemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis