Bromelain-induced physicochemical and structural changes in beef myofibrillar proteins and their molecular interaction mechanisms
- DOI
- 10.1016/j.fochx.2026.104560
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104560,
title = {Bromelain-induced physicochemical and structural changes in beef myofibrillar proteins and their molecular interaction mechanisms},
author = {Wei Huang and Hang Fu and Lijing Geng and Rong Qi and Dongsheng Jia and Wei Zhou},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104560},
url = {https://doi.org/10.1016/j.fochx.2026.104560}
}RIS
TY - JOUR TI - Bromelain-induced physicochemical and structural changes in beef myofibrillar proteins and their molecular interaction mechanisms AU - Wei Huang AU - Hang Fu AU - Lijing Geng AU - Rong Qi AU - Dongsheng Jia AU - Wei Zhou PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104560 UR - https://doi.org/10.1016/j.fochx.2026.104560 ER -
APA
Huang, W., Fu, H., Geng, L., Qi, R., Jia, D., & Zhou, W. (2026). Bromelain-induced physicochemical and structural changes in beef myofibrillar proteins and their molecular interaction mechanisms. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104560
Source records
- crossref · retrieved 2026-11-10T11:45:48.948Z