Computational identification of cathepsin B and L inhibitors and their role in modulating protein degradation and gelation of unwashed grass carp (Ctenopharyngodon idella) mince
- DOI
- 10.1016/j.foodchem.2026.150719
- 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.2026.150719,
title = {Computational identification of cathepsin B and L inhibitors and their role in modulating protein degradation and gelation of unwashed grass carp (Ctenopharyngodon idella) mince},
author = {Jian Lyu and Qianhui Yu and Huawei Ma and Sutee Wangtueai and Yongkang Luo and Yuqing Tan and Hui Hong},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150719},
url = {https://doi.org/10.1016/j.foodchem.2026.150719}
}RIS
TY - JOUR TI - Computational identification of cathepsin B and L inhibitors and their role in modulating protein degradation and gelation of unwashed grass carp (Ctenopharyngodon idella) mince AU - Jian Lyu AU - Qianhui Yu AU - Huawei Ma AU - Sutee Wangtueai AU - Yongkang Luo AU - Yuqing Tan AU - Hui Hong PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150719 UR - https://doi.org/10.1016/j.foodchem.2026.150719 ER -
APA
Lyu, J., Yu, Q., Ma, H., Wangtueai, S., Luo, Y., Tan, Y., & Hong, H. (2026). Computational identification of cathepsin B and L inhibitors and their role in modulating protein degradation and gelation of unwashed grass carp (Ctenopharyngodon idella) mince. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150719
Source records
- crossref · retrieved 2026-09-26T14:40:48.748Z