Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates

作者：Bing Zhao, Fang WANG, Jia Luo, Li Guo, Haidan Wang, Jianyou Li, Jienan Li, Xiufen Li · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143690 · 被引用次数：18 · 研究领域：Meat and Animal Product Quality、Proteins in Food Systems、Aquaculture Nutrition and Growth