Effect of a collagen peptide–fish oil high internal phase emulsion on the printability and gelation of 3D-printed surimi gel inks

作者：Shanshan Lu, Zhisheng Pei, Quanhong Lu, Qian Li, Qian Li, Yanfu He, Aiguo Feng, Zhongyuan Liu, Changfeng Xue, Xiangdong Lin, Xiangdong Lin, Yongcheng Li, Yongcheng Li, Chuan Li · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138810 · 被引用次数：55 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Collagen: Extraction and Characterization