Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils

Min Chena College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information

Yudong Wanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information

Yuqian Tonga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information

Qian Zhonga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information

Yang Zhuanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information

Hong Yanga College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;b Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China;c National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;d Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaCorrespondence[email protected]
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Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils

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Physicochemical properties of surimi gel from silver carp as affected by ultrasonically emulsified vegetable oils

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