Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content

Lan, Meijuan; Li, Lin; Li, Tongshuai; Wang, Shaoyun; Yang, Tangyu; Luo, Shengkai; Zhang, Xia; Xing, He; Chen, Juncheng; Li, Bing

doi:10.1016/j.lwt.2023.115561

LWT

2024

DOI: 10.1016/j.lwt.2023.115561

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Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content

Meijuan Lan,

Lin Li,

Tongshuai Li

et al.

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Cited by 8 publications

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Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content

Cited by 8 publications

References 47 publications

Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties

Improving Functionality of Myofibrillar Protein: A Comparative Study on Fat Types on the Resulting Gelling and Microstructure Properties

Effects of thermal oxidation interaction via various polar lipid and myofibrillar proteins on the aroma formation in large yellow croaker

κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation

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