Adaptive replacement of low-value proteins in surimi gels as exemplified by cold-plasma-precipitated sarcoplasmic proteins: Cross-linking or filling effect?
- DOI
- 10.1016/j.foodchem.2026.151077
- Published
- 2026 Sep 14
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151077,
title = {Adaptive replacement of low-value proteins in surimi gels as exemplified by cold-plasma-precipitated sarcoplasmic proteins: Cross-linking or filling effect?},
author = {Li Q and Lu J and Cai Z and Song Y and Wang H and Ye T and Lin L and Miao W and Zheng B and Xue C},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151077},
url = {https://doi.org/10.1016/j.foodchem.2026.151077}
}RIS
TY - JOUR TI - Adaptive replacement of low-value proteins in surimi gels as exemplified by cold-plasma-precipitated sarcoplasmic proteins: Cross-linking or filling effect? AU - Li Q AU - Lu J AU - Cai Z AU - Song Y AU - Wang H AU - Ye T AU - Lin L AU - Miao W AU - Zheng B AU - Xue C PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151077 UR - https://doi.org/10.1016/j.foodchem.2026.151077 ER -
APA
Q, L., J, L., Z, C., Y, S., H, W., T, Y., L, L., W, M., B, Z., & C, X. (2026). Adaptive replacement of low-value proteins in surimi gels as exemplified by cold-plasma-precipitated sarcoplasmic proteins: Cross-linking or filling effect?. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151077
Source records
- pubmed · retrieved 2026-09-26T10:22:05.915Z