Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms.
- DOI
- 10.1016/j.foodchem.2026.150730
- 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.2026.150730,
title = {Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms.},
author = {Lv YY and Zhou TQ and Zhang XH and Luo MM and Du YN and Wang C and Lai B and Fan DM and Zhang NN and Jiang H and Yan JN and Wu HT},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.150730},
url = {https://doi.org/10.1016/j.foodchem.2026.150730}
}RIS
TY - JOUR TI - Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms. AU - Lv YY AU - Zhou TQ AU - Zhang XH AU - Luo MM AU - Du YN AU - Wang C AU - Lai B AU - Fan DM AU - Zhang NN AU - Jiang H AU - Yan JN AU - Wu HT PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.150730 UR - https://doi.org/10.1016/j.foodchem.2026.150730 ER -
APA
YY, L., TQ, Z., XH, Z., MM, L., YN, D., C, W., B, L., DM, F., NN, Z., H, J., JN, Y., & HT, W. (2026). Construction of sea bass (Lateolabrax japonicus) powder/κ-carrageenan composite gels: Nonlinear rheological properties, IDDSI classification, and gelation mechanisms.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.150730
Source records
- pubmed · retrieved 2026-09-26T07:02:38.815Z