Blanching pretreatment enhances puffing quality of rainbow trout (Oncorhynchus mykiss) skin by modifying protein structure and water distribution.
- DOI
- 10.1016/j.foodchem.2026.151238
- Published
- 2026 Sep 18
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151238,
title = {Blanching pretreatment enhances puffing quality of rainbow trout (Oncorhynchus mykiss) skin by modifying protein structure and water distribution.},
author = {Yue Z and Wang C and Li M and Liu Q and Sun R and Wang X and Wu C and Jiang N},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2026.151238},
url = {https://doi.org/10.1016/j.foodchem.2026.151238}
}RIS
TY - JOUR TI - Blanching pretreatment enhances puffing quality of rainbow trout (Oncorhynchus mykiss) skin by modifying protein structure and water distribution. AU - Yue Z AU - Wang C AU - Li M AU - Liu Q AU - Sun R AU - Wang X AU - Wu C AU - Jiang N PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2026.151238 UR - https://doi.org/10.1016/j.foodchem.2026.151238 ER -
APA
Z, Y., C, W., M, L., Q, L., R, S., X, W., C, W., & N, J. (2026). Blanching pretreatment enhances puffing quality of rainbow trout (Oncorhynchus mykiss) skin by modifying protein structure and water distribution.. Food chemistry. https://doi.org/10.1016/j.foodchem.2026.151238
Source records
- pubmed · retrieved 2026-09-26T16:53:59.065Z
- europe-pmc · retrieved 2026-09-26T16:53:59.084Z