Your browser doesn't support javascript.
loading
The migration and loss of water in emulsified surimi gels prepared with different phase states of lipids: Effect of freeze-thawing treatments.
Liu, Cikun; Feng, Ruonan; Li, Jun; Hu, Zhongliang; Xu, Yanshun; Xia, Wenshui; Jiang, Qixing.
Afiliação
  • Liu C; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
  • Feng R; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
  • Li J; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
  • Hu Z; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
  • Xu Y; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
  • Xia W; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.
  • Jiang Q; Taizhou Anjoy Food Share Co. Ltd., Taizhou, Jiangsu, China.
J Food Sci ; 88(4): 1253-1267, 2023 Apr.
Article em En | MEDLINE | ID: mdl-36789876
Assuntos
Palavras-chave
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleo de Soja / Água Idioma: En Revista: J Food Sci Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Óleo de Soja / Água Idioma: En Revista: J Food Sci Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China