Acid-Induced Gelation of European Eel Protein Isolate Fortified with Fish Oil: Enhancement of Physicochemical, Microstructural and Thermal Properties. The North African Journal of Food and Nutrition Research, [S. l.], v. 9, n. SI, 2026. Disponível em: https://www.ojs.ktobah.com/home/article/view/895. Acesso em: 4 apr. 2026.