Effect of Emulsion Gel on Gelation Performance of Nemipterus virgatus Myofibrillar Protein
To investigate the potential of fish oil as a solid fat substitute in surimi products, the effects of adding different amounts of pea protein isolate-curdlan (PPI-CL)-based emulsion gel on the gel properties, microstructure, and odor of Nemipterus virgatus myofibrillar protein (MP) were studied. The...
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-12-008.pdf |
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