Scientific analysis of ice-cooked lamb: regulation of edible quality and protein aggregation through unique thermal processing
- DOI
- 10.1016/j.foodchem.2026.150690
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150690,
title = {Scientific analysis of ice-cooked lamb: regulation of edible quality and protein aggregation through unique thermal processing},
author = {Zichun Jin and Lei Zhang and Yani Yin and Tingting Zhou and Zeqi Li and Changming Zhang and Bo Yang and Fuxun Xu and Wenxiu Sun},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150690},
url = {https://doi.org/10.1016/j.foodchem.2026.150690}
}RIS
TY - JOUR TI - Scientific analysis of ice-cooked lamb: regulation of edible quality and protein aggregation through unique thermal processing AU - Zichun Jin AU - Lei Zhang AU - Yani Yin AU - Tingting Zhou AU - Zeqi Li AU - Changming Zhang AU - Bo Yang AU - Fuxun Xu AU - Wenxiu Sun PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150690 UR - https://doi.org/10.1016/j.foodchem.2026.150690 ER -
APA
Jin, Z., Zhang, L., Yin, Y., Zhou, T., Li, Z., Zhang, C., Yang, B., Xu, F., & Sun, W. (2026). Scientific analysis of ice-cooked lamb: regulation of edible quality and protein aggregation through unique thermal processing. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150690
Source records
- crossref · retrieved 2026-09-26T12:43:10.859Z