Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.

Wang Y, Wang Y, Yu X, Chi X, Tu J, Dong X.

DOI: 10.1016/j.foodres.2026.120232
Published: 2026-08-01
Container: Food Res Int
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120232,
  title = {Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.},
  author = {Wang Y and  Wang Y and  Yu X and  Chi X and  Tu J and  Dong X.},
  year = {2026},
  journal = {Food Res Int},
  doi = {10.1016/j.foodres.2026.120232},
  url = {https://doi.org/10.1016/j.foodres.2026.120232}
}

RIS

TY  - JOUR
TI  - Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.
AU  - Wang Y
AU  -  Wang Y
AU  -  Yu X
AU  -  Chi X
AU  -  Tu J
AU  -  Dong X.
PY  - 2026
JO  - Food Res Int
DO  - 10.1016/j.foodres.2026.120232
UR  - https://doi.org/10.1016/j.foodres.2026.120232
ER  -

APA

Y, W., Y, W., X, Y., X, C., J, T., & X., D. (2026). Effects of pressure-resistant bilayer microcapsules and ultra-high pressure on gel stability and nutrient retention of high-oil surimi gels.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.120232

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europe-pmc · retrieved 2026-09-26T07:45:46.411Z