Unveiling the protein-lipid interaction mechanism: How the sturgeon lipids diminish the surimi gel properties
Tong Lu, Yongjie Zhou, Yan Zhang, Hui Hong, Yongkang Luo, Shenping Wang, Yuqing Tan
Topics & Concepts
ChemistryFleshMyosinFood scienceCarpSoy proteinSturgeonBiochemistryLipid oxidationProtein–protein interactionBiophysicsFish <Actinopterygii>BiologyFisheryAntioxidantMeat and Animal Product QualityAquaculture Nutrition and GrowthPhysiological and biochemical adaptations