温度调控淀粉-鱼油复合物结构及其增强鱼糜凝胶性能研究
刘浩, 王丽萌, 曹阳, 刘书成, 刘阳
Temperature-mediated regulation of starch-fish oil complex structure and its enhancement of surimi gel properties
LIU Hao, WANG Limeng, CAO Yang, LIU Shucheng, LIU Yang
食品与发酵工业
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2026, (15): 266
-273
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DOI: 10.13995/j.cnki.11-1802/ts.045825
