Litcius/Paper detail

Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi

Abdul Razak Monto, Li Yuan, Zhiyu Xiong, Tong Shi, Mengzhe Li, Xin Wang, Lu Liu, Wengang Jin, Jianrong Li, Ruichang Gao, Ruichang Gao

2024Food Chemistry32 citationsDOI

Topics & Concepts

Silver carpChemistryFood scienceHypophthalmichthysSalt (chemistry)TocopherolAntioxidantBiochemistryOrganic chemistryFish <Actinopterygii>Vitamin EBiologyFisheryFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp (Hypophthalmichthys molitrix) surimi | Litcius