Insights into the mechanism of ovalbumin-sodium alginate pickering emulsions on the gel and emulsification properties of hairtail (Trichiurus haumela) myofibrillar protein
Emulsified surimi products have gained widespread popularity in the market. While vegetable oil is a healthier alternative, its application in surimi is limited by poor emulsification stability and insufficient gel network formation. Although pre-emulsification can improve oil incorporation, the eff...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-10-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325005940 |
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