Antarctic krill (Euphausia superba) oil high internal phase emulsions improved the lipid quality and gel properties of surimi gel
Yinyin Lv, Xiaosong Sun, Hui Jia, Ruoyi Hao, Jan Mráz, Xianbing Xu, Shengjie Li, Xiuping Dong, Jinfeng Pan
Topics & Concepts
TBARSChemistryEuphausiaFood scienceMaterials scienceChromatographyKrillBiochemistryLipid peroxidationAntioxidantBiologyFisheryFood Chemistry and Fat AnalysisMeat and Animal Product QualityProteins in Food Systems