Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment
Hongbo Mi, Qing Su, Jingxin Chen, Shumin Yi, Xuepeng Li, Jianrong Li
Topics & Concepts
Fatty acidChemistryFood scienceAmyloseStarchBiochemistryFood composition and propertiesProteins in Food SystemsMeat and Animal Product Quality