Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins

作者：Tao Ye, Xing Chen, Qiang Li, Zhina Chen, Lin Lin, Zhi Zheng, Jianfeng Lu · 发表于：Food Hydrocolloids · 年份：2023 · DOI：10.1016/j.foodhyd.2023.109189 · 被引用次数：70 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Muscle metabolism and nutrition