ArticleOpen life sciences2026
Construction of pomelo peel essential oil pickering emulsion and its impact on the freeze-thaw stability of surimi gel.
Article in Open life sciences, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
4 authors.
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Abstract
Surimi gel products, often subjected to multiple freeze-thaw (F-T) cycles during storage and transport, suffer from texture deterioration and drip loss. High-fat additives, used to improve mouthfeel and gel properties, raise health concerns. This study aimed to improve F-T stability and reduce fat content by constructing a
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