Combined incorporation κ-carrageenan and konjac glucomannan improves gelation behavior and network formation in restructured tuna mince steaks from skipjack tuna by-products
- DOI
- 10.1016/j.fochx.2026.104725
- Published
- 2026-12
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104725,
title = {Combined incorporation κ-carrageenan and konjac glucomannan improves gelation behavior and network formation in restructured tuna mince steaks from skipjack tuna by-products},
author = {Jiajun Feng and Mengfan Zheng and Junzhe Xiong and Yingying Wu and Jinxin Yan and Huien Zhang and Zhigao Wang and Hua Yang},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104725},
url = {https://doi.org/10.1016/j.fochx.2026.104725}
}RIS
TY - JOUR TI - Combined incorporation κ-carrageenan and konjac glucomannan improves gelation behavior and network formation in restructured tuna mince steaks from skipjack tuna by-products AU - Jiajun Feng AU - Mengfan Zheng AU - Junzhe Xiong AU - Yingying Wu AU - Jinxin Yan AU - Huien Zhang AU - Zhigao Wang AU - Hua Yang PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104725 UR - https://doi.org/10.1016/j.fochx.2026.104725 ER -
APA
Feng, J., Zheng, M., Xiong, J., Wu, Y., Yan, J., Zhang, H., Wang, Z., & Yang, H. (2026). Combined incorporation κ-carrageenan and konjac glucomannan improves gelation behavior and network formation in restructured tuna mince steaks from skipjack tuna by-products. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104725
Source records
- crossref · retrieved 2026-11-10T11:47:52.660Z