Pickering emulsion stabilized by whole Basa fish slurry as fat replacer in fish cakes: Enhanced the water-holding capacity and textural properties

Food and Bioproducts Processing 2026

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Authors: Qing Lv, Min Wang, Feng Wang, Mingqian Tan, Wentao Su, Haitao Wang, Shasha Cheng

DOI: 10.1016/j.fbp.2026.03.018

Cited by: 2

References: 45

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Meat and Animal Product Quality

References 45