Effects of Lactiplantibacillus plantarum fermentation on the flavor profile and in vitro digestive characteristics of easy-to-swallow surimi gels

Fei Wang, Xinyu Liu, Yao Wang, Jinping Zhang, Xiaoling Lu, Xiang Li, Xugan Wu, Guoping Zhao, Jing Xie, Xichang Wang, Weiqiang Qiu

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DOI: 10.1016/j.foodchem.2026.151001
Published: 2026-11
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2026.151001,
  title = {Effects of Lactiplantibacillus plantarum fermentation on the flavor profile and in vitro digestive characteristics of easy-to-swallow surimi gels},
  author = {Fei Wang and Xinyu Liu and Yao Wang and Jinping Zhang and Xiaoling Lu and Xiang Li and Xugan Wu and Guoping Zhao and Jing Xie and Xichang Wang and Weiqiang Qiu},
  year = {2026},
  journal = {Food Chemistry},
  doi = {10.1016/j.foodchem.2026.151001},
  url = {https://doi.org/10.1016/j.foodchem.2026.151001}
}

RIS

TY  - JOUR
TI  - Effects of Lactiplantibacillus plantarum fermentation on the flavor profile and in vitro digestive characteristics of easy-to-swallow surimi gels
AU  - Fei Wang
AU  - Xinyu Liu
AU  - Yao Wang
AU  - Jinping Zhang
AU  - Xiaoling Lu
AU  - Xiang Li
AU  - Xugan Wu
AU  - Guoping Zhao
AU  - Jing Xie
AU  - Xichang Wang
AU  - Weiqiang Qiu
PY  - 2026
JO  - Food Chemistry
DO  - 10.1016/j.foodchem.2026.151001
UR  - https://doi.org/10.1016/j.foodchem.2026.151001
ER  -

APA

Wang, F., Liu, X., Wang, Y., Zhang, J., Lu, X., Li, X., Wu, X., Zhao, G., Xie, J., Wang, X., & Qiu, W. (2026). Effects of Lactiplantibacillus plantarum fermentation on the flavor profile and in vitro digestive characteristics of easy-to-swallow surimi gels. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151001

Source records

crossref · retrieved 2026-09-27T07:37:30.909Z