Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: perspective on interfacial behavior
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The quality deterioration of Chinese-style fish paste products (e.g., fish-hua) during freeze-thaw (F-T) cycles is a critical issue in frozen food processing. We investigated the F-T stability of emulsified myofibrillar protein (MP) sols, a model of fish paste... ...
