Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions.
- DOI
- 10.1016/j.fochx.2026.104221
- Published
- 2026 Aug
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104221,
title = {Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions.},
author = {Cao T and Jiao X and Wu X and Yang H and Chen W and Wu T and Chen X and Chen G and Huang J and Chen X and Fan D and Zhang N},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104221},
url = {https://doi.org/10.1016/j.fochx.2026.104221}
}RIS
TY - JOUR TI - Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions. AU - Cao T AU - Jiao X AU - Wu X AU - Yang H AU - Chen W AU - Wu T AU - Chen X AU - Chen G AU - Huang J AU - Chen X AU - Fan D AU - Zhang N PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104221 UR - https://doi.org/10.1016/j.fochx.2026.104221 ER -
APA
T, C., X, J., X, W., H, Y., W, C., T, W., X, C., G, C., J, H., X, C., D, F., & N, Z. (2026). Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104221
Source records
- pubmed · retrieved 2026-09-26T08:13:52.199Z