Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.

Wu Y, Wang Y, Zhao H, Xu Y, Yi S, Li J, Li X.

DOI: 10.1002/jsfa.71007
Published: 2026-08-24
Container: J Sci Food Agric
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1002/jsfa.71007,
  title = {Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.},
  author = {Wu Y and  Wang Y and  Zhao H and  Xu Y and  Yi S and  Li J and  Li X.},
  year = {2026},
  journal = {J Sci Food Agric},
  doi = {10.1002/jsfa.71007},
  url = {https://doi.org/10.1002/jsfa.71007}
}

RIS

TY  - JOUR
TI  - Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.
AU  - Wu Y
AU  -  Wang Y
AU  -  Zhao H
AU  -  Xu Y
AU  -  Yi S
AU  -  Li J
AU  -  Li X.
PY  - 2026
JO  - J Sci Food Agric
DO  - 10.1002/jsfa.71007
UR  - https://doi.org/10.1002/jsfa.71007
ER  -

APA

Y, W., Y, W., H, Z., Y, X., S, Y., J, L., & X., L. (2026). Gel properties and microstructure of Nemipterus virgatus myofibrillar protein/konjac glucomannan emulsion gel: effects of fish oil content.. J Sci Food Agric. https://doi.org/10.1002/jsfa.71007

Source records

europe-pmc · retrieved 2026-09-27T10:40:22.235Z