LWT - Food and Technology
Gel properties and <em>in vitro</em> digestion of sea bass (<em>Lateolabrax japonicus</em>) myofibrillar protein – Lipid composite gels: Focus on lipid type and content
Publication date: Available online 30 November 2023Source: LWTAuthor(s): Meijuan Lan, Lin Li, Tongshuai Li, Shaoyun Wang, Tangyu Yang, Shengkai Luo, Xia Zhang, He Xing, Juncheng Chen, Bing Li