Enhancing grass carp surimi gel mechanical properties via a high-pressure-assisted double-network strategy.
- DOI
- 10.1016/j.foodres.2026.119691
- Published
- 2026 Oct 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119691,
title = {Enhancing grass carp surimi gel mechanical properties via a high-pressure-assisted double-network strategy.},
author = {Zhang S and Li X and Song T and Zhang Y and Mao Y and Liu Y and Pang L and Ramaswamy HS and Yu Y},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119691},
url = {https://doi.org/10.1016/j.foodres.2026.119691}
}RIS
TY - JOUR TI - Enhancing grass carp surimi gel mechanical properties via a high-pressure-assisted double-network strategy. AU - Zhang S AU - Li X AU - Song T AU - Zhang Y AU - Mao Y AU - Liu Y AU - Pang L AU - Ramaswamy HS AU - Yu Y PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119691 UR - https://doi.org/10.1016/j.foodres.2026.119691 ER -
APA
S, Z., X, L., T, S., Y, Z., Y, M., Y, L., L, P., HS, R., & Y, Y. (2026). Enhancing grass carp surimi gel mechanical properties via a high-pressure-assisted double-network strategy.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119691
Source records
- pubmed · retrieved 2026-09-26T09:48:54.674Z