Potential freezing resistance of collagen peptide-fish oil high internal phase emulsion: enhancing freeze-thaw stability of 3D-printed surimi

作者：Yunuo Zhou, Shanshan Lu, Hong‐Yuan Chen, Yuan Xu, Fawen Yin, Bin Zhang, Zhisheng Pei, Longteng Zhang, Dayong Zhou, Chuan Li, Jun Cao · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112001 · 被引用次数：6 · 研究领域：Collagen: Extraction and Characterization、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides