Aug 2026
Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.
Thermal processing of yellowfin tuna (Thunnus albacares) often results in lipid oxidation and textural degradation, particularly in high-oil formulations. In this study, a pressure-resistant "rigid-elastic" bilayer microcapsule (gelatin: κ-carrageenan: carboxymethyl chitosan = 3: 1: 1, onset thermal degradation tempera...
Yi-Dan Wang, Yue Wang, Xi-Liang Yu et al.
· Food Research International · 0 citations