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Influence of beeswax-based fish oil oleogels on the mechanism of water and oil retention in Pacific white shrimp (Litopenaeus vannamei) meat emulsion gels: Filling, emulsification and phase transition.
Han, Zongyuan; Cheng, Kaixing; Pan, Yanmo; Chen, Fei; Shao, Jun-Hua; Liu, Shucheng; Sun, Qinxiu; Wei, Shuai; Ji, Hongwu.
Affiliation
  • Han Z; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Cheng K; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Pan Y; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Chen F; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Shao JH; College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, PR China.
  • Liu S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Sun Q; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Wei S; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
  • Ji H; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdon
Food Chem ; 458: 140188, 2024 Nov 15.
Article in En | MEDLINE | ID: mdl-38964098
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Organic Chemicals / Waxes / Fish Oils / Water / Penaeidae / Phase Transition / Emulsions Limits: Animals Language: En Journal: Food Chem Year: 2024 Document type: Article Country of publication:
Fulltext
Add to My VHL
Print
XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Organic Chemicals / Waxes / Fish Oils / Water / Penaeidae / Phase Transition / Emulsions Limits: Animals Language: En Journal: Food Chem Year: 2024 Document type: Article Country of publication: