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Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation.
Shen, Zhiwen; Gao, Huaqian; Peng, Wanqi; Wang, Faxiang; Liu, Yongle; Wu, Jinhong; Wang, Shaoyun; Li, Xianghong.
Afiliação
  • Shen Z; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China.
  • Gao H; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China.
  • Peng W; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China.
  • Wang F; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China.
  • Liu Y; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan Province, China.
  • Wu J; School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha, Hunan Province, China.
  • Wang S; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha, Hunan Province, China.
  • Li X; Department of Food Science and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
J Texture Stud ; 2023 Nov 15.
Article em En | MEDLINE | ID: mdl-37968073
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Texture Stud Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Texture Stud Ano de publicação: 2023 Tipo de documento: Article