Formation and network properties of emulsified surimi gels: Effects of sodium starch octenylsuccinate stabilized silver carp oil Pickering emulsions
Liu C; Liang B; Li Z; Liu Y; Yi S; Li J; Ye B; Li X · 2025 · LWT.
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract (excerpt)
Adding fish oil (FO) to emulsified surimi gels enhances nutritional properties but hinders gel formation, posing a challenge to mitigate these adverse effects. In this study, sodium starch octenylsuccinate based-silver carp oil Pickering…
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Metadata source: Europe PMC