# Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates

> Research article (Food Chemistry, 2025) · cited 15× · AI/ML

**Wikidata**: [openalex:W4408083988](https://www.wikidata.org/wiki/openalex:W4408083988)  
**Source**: https://4ort.xyz/entity/intermolecular-interactions-influenced-the-gelation-and-texture-improvement-of-sturgeon-surimi-gels-by-walnut-protein-is