Modification of shrimp tropomyosin properties for improved functional performance: TGase modification and polyphenol-beta-glucan modification.
- DOI
- 10.1016/j.foodchem.2026.150581
- Published
- 2026 Oct 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150581,
title = {Modification of shrimp tropomyosin properties for improved functional performance: TGase modification and polyphenol-beta-glucan modification.},
author = {Liu S and Meng R and Jiang K and Bai Y and Li Z and Liu L and Wang J and Liu L},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150581},
url = {https://doi.org/10.1016/j.foodchem.2026.150581}
}RIS
TY - JOUR TI - Modification of shrimp tropomyosin properties for improved functional performance: TGase modification and polyphenol-beta-glucan modification. AU - Liu S AU - Meng R AU - Jiang K AU - Bai Y AU - Li Z AU - Liu L AU - Wang J AU - Liu L PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150581 UR - https://doi.org/10.1016/j.foodchem.2026.150581 ER -
APA
S, L., R, M., K, J., Y, B., Z, L., L, L., J, W., & L, L. (2026). Modification of shrimp tropomyosin properties for improved functional performance: TGase modification and polyphenol-beta-glucan modification.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150581
Source records
- pubmed · retrieved 2026-09-26T11:07:00.223Z