Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability.
- DOI
- 10.1002/jsfa.71105
- Published
- 2026 Sep 23
- Container
- Journal of the science of food and agriculture
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.71105,
title = {Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability.},
author = {Xu T and Qu X and Ahmed I and Gu Q and Song F and Ma Z and Bian X and Lv L},
year = {2026},
journal = {Journal of the science of food and agriculture},
doi = {10.1002/jsfa.71105},
url = {https://doi.org/10.1002/jsfa.71105}
}RIS
TY - JOUR TI - Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability. AU - Xu T AU - Qu X AU - Ahmed I AU - Gu Q AU - Song F AU - Ma Z AU - Bian X AU - Lv L PY - 2026 JO - Journal of the science of food and agriculture DO - 10.1002/jsfa.71105 UR - https://doi.org/10.1002/jsfa.71105 ER -
APA
T, X., X, Q., I, A., Q, G., F, S., Z, M., X, B., & L, L. (2026). Thermal processing methods differentially modulate shrimp myofibrillar protein allergenicity through alterations in protein structure and digestive stability.. Journal of the science of food and agriculture. https://doi.org/10.1002/jsfa.71105
Source records
- pubmed · retrieved 2026-09-24T23:21:23.143Z