Controlled thermal unfolding of soy protein isolate modulates transglutaminase-induced gelation and network structure of fish gelatin.
- DOI
- 10.1016/j.foodchem.2026.150716
- Published
- 2026-08-06
- Container
- Food Chem
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150716,
title = {Controlled thermal unfolding of soy protein isolate modulates transglutaminase-induced gelation and network structure of fish gelatin.},
author = {Ma W and Zhang M and Guo W and Li K and Wang Y and Wu C and Bai Y.},
year = {2026},
journal = {Food Chem},
doi = {10.1016/j.foodchem.2026.150716},
url = {https://doi.org/10.1016/j.foodchem.2026.150716}
}RIS
TY - JOUR TI - Controlled thermal unfolding of soy protein isolate modulates transglutaminase-induced gelation and network structure of fish gelatin. AU - Ma W AU - Zhang M AU - Guo W AU - Li K AU - Wang Y AU - Wu C AU - Bai Y. PY - 2026 JO - Food Chem DO - 10.1016/j.foodchem.2026.150716 UR - https://doi.org/10.1016/j.foodchem.2026.150716 ER -
APA
W, M., M, Z., W, G., K, L., Y, W., C, W., & Y., B. (2026). Controlled thermal unfolding of soy protein isolate modulates transglutaminase-induced gelation and network structure of fish gelatin.. Food Chem. https://doi.org/10.1016/j.foodchem.2026.150716
Source records
- europe-pmc · retrieved 2026-09-27T05:41:24.921Z