Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive

Yi-Li Gao, Asami Yoshida, Jin-Yang Liu, Jing Yuan, Shinnosuke Maeda, Youjun Wang, Yan-Rong Jiang, Xiao-Mi Sun, Chao-Ping Chen, Yajun Wang, Tetsuhiko Okajima, Kiyoshi Osatomi

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DOI: 10.1016/j.foodchem.2024.140423
Published: 2024-12
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2024.140423,
  title = {Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive},
  author = {Yi-Li Gao and Asami Yoshida and Jin-Yang Liu and Jing Yuan and Shinnosuke Maeda and Youjun Wang and Yan-Rong Jiang and Xiao-Mi Sun and Chao-Ping Chen and Yajun Wang and Tetsuhiko Okajima and Kiyoshi Osatomi},
  year = {2024},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2024.140423},
  url = {https://doi.org/10.1016/j.foodchem.2024.140423}
}

RIS

TY  - JOUR
TI  - Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive
AU  - Yi-Li Gao
AU  - Asami Yoshida
AU  - Jin-Yang Liu
AU  - Jing Yuan
AU  - Shinnosuke Maeda
AU  - Youjun Wang
AU  - Yan-Rong Jiang
AU  - Xiao-Mi Sun
AU  - Chao-Ping Chen
AU  - Yajun Wang
AU  - Tetsuhiko Okajima
AU  - Kiyoshi Osatomi
PY  - 2024
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2024.140423
UR  - https://doi.org/10.1016/j.foodchem.2024.140423
ER  -

APA

Gao, Y., Yoshida, A., Liu, J., Yuan, J., Maeda, S., Wang, Y., Jiang, Y., Sun, X., Chen, C., Wang, Y., Okajima, T., & Osatomi, K. (2024). Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive. Food Chemistry. https://doi.org/10.1016/j.foodchem.2024.140423

Source records

crossref · retrieved 2026-09-27T08:54:53.156Z