Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei
FOOD SCIENCE . 2026, (9): 75 -85 .  DOI: 10.7506/spkx1002-6630-20251111-080