Comparative impact of pH-shifting and heat treatment on the structural and emulsifying properties of Clanis bilineata tsingtauica larvae protein.
- DOI
- 10.1016/j.foodres.2026.119984
- Published
- 2026 Oct 31
- Container
- Food research international (Ottawa, Ont.)
- 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.foodres.2026.119984,
title = {Comparative impact of pH-shifting and heat treatment on the structural and emulsifying properties of Clanis bilineata tsingtauica larvae protein.},
author = {Qin Z and Zou Y and Jiang X and Zhang Q and Yang J and Wang L and Guo Y and Zhou Q and Chen X and Chen L},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119984},
url = {https://doi.org/10.1016/j.foodres.2026.119984}
}RIS
TY - JOUR TI - Comparative impact of pH-shifting and heat treatment on the structural and emulsifying properties of Clanis bilineata tsingtauica larvae protein. AU - Qin Z AU - Zou Y AU - Jiang X AU - Zhang Q AU - Yang J AU - Wang L AU - Guo Y AU - Zhou Q AU - Chen X AU - Chen L PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119984 UR - https://doi.org/10.1016/j.foodres.2026.119984 ER -
APA
Z, Q., Y, Z., X, J., Q, Z., J, Y., L, W., Y, G., Q, Z., X, C., & L, C. (2026). Comparative impact of pH-shifting and heat treatment on the structural and emulsifying properties of Clanis bilineata tsingtauica larvae protein.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119984
Source records
- pubmed · retrieved 2026-09-26T20:26:17.934Z