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

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Published in:Food science & technology 2024-01, Vol.191, p.115561, Article 115561
Main Authors: Lan, Meijuan, Li, Lin, Li, Tongshuai, Wang, Shaoyun, Yang, Tangyu, Luo, Shengkai, Zhang, Xia, Xing, He, Chen, Juncheng, Li, Bing
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title Gel properties and in vitro digestion of sea bass (Lateolabrax japonicus) myofibrillar protein – Lipid composite gels: Focus on lipid type and content
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