Effects of 4,5-dicaffeoylquinic acid on the physicochemical properties of ultrasound-glutaminase treated myofibrillar protein of tilapia (Oreochromis niloticus) and its potential application prospects in curcumin encapsulation
- DOI
- 10.1016/j.foodchem.2026.151798
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151798,
title = {Effects of 4,5-dicaffeoylquinic acid on the physicochemical properties of ultrasound-glutaminase treated myofibrillar protein of tilapia (Oreochromis niloticus) and its potential application prospects in curcumin encapsulation},
author = {Juanjuan Zhao and Huan Xiang and Hui Huang and Jianwei Cen and Yongqiang Zhao and Ya Wei and Shuxian Hao},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151798},
url = {https://doi.org/10.1016/j.foodchem.2026.151798}
}RIS
TY - JOUR TI - Effects of 4,5-dicaffeoylquinic acid on the physicochemical properties of ultrasound-glutaminase treated myofibrillar protein of tilapia (Oreochromis niloticus) and its potential application prospects in curcumin encapsulation AU - Juanjuan Zhao AU - Huan Xiang AU - Hui Huang AU - Jianwei Cen AU - Yongqiang Zhao AU - Ya Wei AU - Shuxian Hao PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151798 UR - https://doi.org/10.1016/j.foodchem.2026.151798 ER -
APA
Zhao, J., Xiang, H., Huang, H., Cen, J., Zhao, Y., Wei, Y., & Hao, S. (2026). Effects of 4,5-dicaffeoylquinic acid on the physicochemical properties of ultrasound-glutaminase treated myofibrillar protein of tilapia (Oreochromis niloticus) and its potential application prospects in curcumin encapsulation. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151798
Source records
- crossref · retrieved 2026-11-09T02:12:20.676Z