Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions.

Improvement of freeze-thaw stability of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi gels via Pickering high internal phase emulsions. | DocHero AI - 专业免费润色翻译工具，助您快速准确翻译英文学术论文