Modulating flavor release and quality attributes of textured vegetable protein patties through κ-carrageenan-based emulsion gels as pork fat replacers.
- DOI
- 10.1016/j.fochx.2026.104699
- Published
- 2026 Dec
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
uncertain Score 53/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- supportingDirectory of Open Access Journals: A matching record was returned by DOAJ.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- supportingOpen access status: Normalized open-access status: open.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104699,
title = {Modulating flavor release and quality attributes of textured vegetable protein patties through κ-carrageenan-based emulsion gels as pork fat replacers.},
author = {Lee S and Park MK and Keum DH and Kim YJ and Cha JY and Kim MR and Choi YS},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104699},
url = {https://doi.org/10.1016/j.fochx.2026.104699}
}RIS
TY - JOUR TI - Modulating flavor release and quality attributes of textured vegetable protein patties through κ-carrageenan-based emulsion gels as pork fat replacers. AU - Lee S AU - Park MK AU - Keum DH AU - Kim YJ AU - Cha JY AU - Kim MR AU - Choi YS PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104699 UR - https://doi.org/10.1016/j.fochx.2026.104699 ER -
APA
S, L., MK, P., DH, K., YJ, K., JY, C., MR, K., & YS, C. (2026). Modulating flavor release and quality attributes of textured vegetable protein patties through κ-carrageenan-based emulsion gels as pork fat replacers.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104699