Shengkai Luo

South China University of Technology

Wushan

Guangzhou, AR 510640

China

  • South China University of Technology

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Gel Properties and in Vitro Digestion of Sea Bass (Lateolabrax Japonicus) Myofibrillar Protein – Lipid Composite Gels: Focus on Lipid Type and Content

Number of pages: 23 Posted: 24 Sep 2023
Meijuan Lan, Lin Li, Tongshuai Li, Shaoyun Wang, Tangyu Yang, Shengkai Luo, Juncheng Chen, He Xing, Xia Zhang and Bing Li
South China University of Technology, Dongguan University of Technology, South China University of Technology, Fuzhou University, South China University of Technology, South China University of Technology, Hainan Medical University, Guangzhou College of Commerce, South China University of Technology and South China University of Technology
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Abstract:

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Myofibrillar protein, Lipid, microstructure, Gel property, Digestion property