Liao, J.; Shi, H.; Wang, J.; Xia, G.; Zhao, Y.; Yu, G.; Shen, X.
Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis). Foods 2025, 14, 621.
https://doi.org/10.3390/foods14040621
AMA Style
Liao J, Shi H, Wang J, Xia G, Zhao Y, Yu G, Shen X.
Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis). Foods. 2025; 14(4):621.
https://doi.org/10.3390/foods14040621
Chicago/Turabian Style
Liao, Jianwei, Haohao Shi, Jiamei Wang, Guanghua Xia, Yongqiang Zhao, Gang Yu, and Xuanri Shen.
2025. "Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis)" Foods 14, no. 4: 621.
https://doi.org/10.3390/foods14040621
APA Style
Liao, J., Shi, H., Wang, J., Xia, G., Zhao, Y., Yu, G., & Shen, X.
(2025). Investigation of the Gel Properties and Gelation Mechanism of a Surimi Blend Composed of Skipjack Tuna (Katsuwonus pelamis) and Purpleback Flying Squid (Symplectoteuthis oualaniensis). Foods, 14(4), 621.
https://doi.org/10.3390/foods14040621
