The mechanism of egg white protein to enhance the thermal gel properties of giant squid (Dosidicus gigas) surimi

作者：Fuge Niu, Xiang Li, Chenyang Lin, Xinyu Hu, Bin Zhang, Weichun Pan · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.142601 · 被引用次数：21 · 研究领域：Meat and Animal Product Quality、Cephalopods and Marine Biology、Muscle metabolism and nutrition