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

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 266-273.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (15) : 266-273. DOI: 10.13995/j.cnki.11-1802/ts.045825

Temperature-mediated regulation of starch-fish oil complex structure and its enhancement of surimi gel properties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(15): 266-273 https://doi.org/10.13995/j.cnki.11-1802/ts.045825

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