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中国科学院西双版纳热带植物园机构知识库
Institutional Repository of Xishuangbanna Tropical Botanical Garden
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2012年后新成立研... [1]
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李秀芬 [1]
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2025 [1]
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FOOD CHEMI... [1]
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Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
期刊论文
FOOD CHEMISTRY, 2025, 卷号: 478, 期号: x, 页码: -
Authors:
Zhao, Bing
;
Wang, Fuxia
;
Luo, Jia
;
Guo, Li
;
Wang, Haidan
;
Li, Jianyou
;
Li, Jienan
;
Li, Xiufen
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Submit date：2025/05/21
Sturgeon surimi gel
Walnut protein
Intermolecular interaction
Quantitative creep-recovery analysis
Gel strength
Water holding capacity
Sensory property
