# Effect of oil modification on the multiscale structure and gelatinization properties of crosslinked starch and their relationship with the texture and microstructure of surimi/starch composite gels

> Research article (Food Chemistry, 2022) · cited 33× · AI/ML

**Wikidata**: [openalex:W4280652199](https://www.wikidata.org/wiki/openalex:W4280652199)  
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