Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
Hongbo Mi, Shangyun Liang, Jingxin Chen, Xuepeng Li, Jianrong Li
Topics & Concepts
EmulsionAmyloseStarchFood scienceChemistryMicrostructureCorn starchMaize starchChemical engineeringChromatographyMaterials scienceOrganic chemistryCrystallographyEngineeringProteins in Food SystemsMeat and Animal Product QualityAquaculture Nutrition and Growth