Protease-dependent effects of salmon milt hydrolysates on protein-network characteristics in fermented pork sausages: Balancing water retention and texture formation.
- DOI
- 10.1016/j.foodchem.2026.151216
- Published
- 2026 Sep 17
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
Credibility signals
limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- cautionDOI registered: No matching Crossref record was present in this response.
- cautionDOI resolves: No matching Crossref record was present in this response.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151216,
title = {Protease-dependent effects of salmon milt hydrolysates on protein-network characteristics in fermented pork sausages: Balancing water retention and texture formation.},
author = {Wang Y and Hong G and Liu Z and Jiang J},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151216},
url = {https://doi.org/10.1016/j.foodchem.2026.151216}
}RIS
TY - JOUR TI - Protease-dependent effects of salmon milt hydrolysates on protein-network characteristics in fermented pork sausages: Balancing water retention and texture formation. AU - Wang Y AU - Hong G AU - Liu Z AU - Jiang J PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151216 UR - https://doi.org/10.1016/j.foodchem.2026.151216 ER -
APA
Y, W., G, H., Z, L., & J, J. (2026). Protease-dependent effects of salmon milt hydrolysates on protein-network characteristics in fermented pork sausages: Balancing water retention and texture formation.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151216
Source records
- pubmed · retrieved 2026-09-26T23:21:02.624Z