Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Qiaoli Zhao, Bin Zheng, Jinwei Li, Kit‐Leong Cheong, Rui Li, Jianping Chen, Xiaofei Liu, Xuejing Jia, Bingbing Song, Zhuo Wang, Saiyi Zhong
Topics & Concepts
EmulsionChemistryFlavorFood scienceChemical engineeringWater holding capacityDenaturation (fissile materials)ChromatographyOrganic chemistryNuclear chemistryEngineeringMeat and Animal Product QualityAquaculture Nutrition and GrowthOlfactory and Sensory Function Studies