Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel.

Gao, Yuanpei; Fukushima, Hideto; Deng, Shanggui; Jia, Ru; Osako, Kazufumi; Okazaki, Emiko

Gao, Yuanpei; Fukushima, Hideto; Deng, Shanggui; Jia, Ru; Osako, Kazufumi; Okazaki, Emiko.

Afiliación

Gao Y; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
Fukushima H; Department of Marine Science and Resources Nihon University Fujisawa Japan.
Deng S; Department of Food Science and Technology Zhanjiang Ocean University Zhoushan China.
Jia R; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
Osako K; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.
Okazaki E; Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo Japan.

Food Sci Nutr ; 6(5): 1229-1237, 2018 Jul.

Article en En | MEDLINE | ID: mdl-30065824

Palabras clave

emulsification; fish oil; gel property; microstructure observation; surimi gel

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Food Sci Nutr Año: 2018 Tipo del documento: Article Pais de publicación: Estados Unidos

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