Food research international (Ottawa, Ont.)EmulsionsAnimalsFood HandlingFish ProductsFishes
Emulsion-based strategies to enhance the physicochemical and structural properties of fish surimi: A comprehensive review.
Sanjeev Sharma, Krishan Kumar Yadav, Soibam Ngasotter, Rachna Gulati, Pallavi Bhalavey, Rishi Pal Yadav, Khushbu Gurawa, Deeksha Hooda, Nirmal Patel, Sourabh Majoka
Published: 202610.1016/j.foodres.2025.118242
Abstract
Fish surimi, a concentrated myofibrillar protein, serves as a key raw material for structured seafood products. This review uniquely adopts an interfacial-mechanistic perspective, emphasizing how interfacial protein-oil droplet interactions drive gel…
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