Construction of squid (Dosidicus gigas) surimi gel based on soy protein isolate/carboxymethyl chitosan O/W emulsion: Insights into protein structural and antioxidant properties
Fuente:
Journal of Agriculture and Food Research
Publication date: March 2026Source: Journal of Agriculture and Food Research, Volume 26Author(s): Siqi Liu, Zhufen Wang, Jie-Ting Geng, Wenge Yang, Tao Huang, Huamao Wei, Ronglong Jiang, Ru Jia