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    Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism

    Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism by Lijing Geng, Jing Liang, Dan Wang, Wei Huang, Hang Fu, Mbinga Isequias Elamba Tertulliano, Muhammad Zain Ul Aabideen, Wei Zhou, Quimbamba Silvia Jacinta Calombe, Aqsa Shafique

    Published 2025-04-01
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