High inner phase emulsion of fish oil stabilized with rutin-grass carp (Ctenopharyngodon idella) myofibrillar protein: Application as a fat substitute in surimi gel
Xuehua Zhang, Wanxin Xie, Qianqian Liang, Xin Jiang, Zhen Zhang, Wenzheng Shi
Topics & Concepts
EmulsionSoybean oilGrass carpChemistryChewinessFish oilMyofibrilRheologySilver carpMicrostructureChromatographyFood scienceChemical engineeringMaterials scienceFish <Actinopterygii>FisheryComposite materialBiochemistryBiologyCrystallographyEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationFood Chemistry and Fat Analysis