Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
Fuente: Trends in Food Science & Technology
Publication date: October 2024Source: Trends in Food Science & Technology, Volume 152Author(s): Qiaoli Zhao, Bin Zheng, Jinwei Li, Kit Leong Cheong, Rui Li, Jianping Chen, Xiaofei Liu, Xuejing Jia, Bingbing Song, Zhuo Wang, Saiyi Zhong