High internal phase emulsions of ω-3 fatty acids stabilized by fish scale gelatin particles: Application to lipid-enhanced surimi 3D printing
Yuhang Wang, Die Hu, Yue Wei, Juan You, Tao Yin, Jianhua Rong, Ru Liu, Shanbai Xiong, Yang Hu, Yang Hu
Topics & Concepts
GelatinMaterials scienceRheologyFood scienceEmulsionChemistryChemical engineeringBiochemistryComposite materialEngineeringProteins in Food SystemsMeat and Animal Product QualityFood Chemistry and Fat Analysis