Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.
- DOI
- 10.1111/1541-4337.70601
- Published
- 2026 Sep
- Container
- Comprehensive reviews in food science and food safety
- Publisher
- Not recorded
- Open access
- yes
Credibility signals
limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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- cautionMetadata completeness: 5 of 6 scored descriptive metadata groups are present; missing fields increase uncertainty.
Cite this work
BibTeX
@article{allodium:10.1111/1541-4337.70601,
title = {Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.},
author = {Li Y and Yang C and Zhang X and Gao Y and Zhou D and Li D},
year = {2026},
journal = {Comprehensive reviews in food science and food safety},
doi = {10.1111/1541-4337.70601},
url = {https://doi.org/10.1111/1541-4337.70601}
}RIS
TY - JOUR TI - Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design. AU - Li Y AU - Yang C AU - Zhang X AU - Gao Y AU - Zhou D AU - Li D PY - 2026 JO - Comprehensive reviews in food science and food safety DO - 10.1111/1541-4337.70601 UR - https://doi.org/10.1111/1541-4337.70601 ER -
APA
Y, L., C, Y., X, Z., Y, G., D, Z., & D, L. (2026). Physical Processing of Aquatic Gel Foods: From Protein Structure Regulation to Health, Sustainability, and Personalized Design.. Comprehensive reviews in food science and food safety. https://doi.org/10.1111/1541-4337.70601
Source records
- pubmed · retrieved 2026-11-10T15:53:56.238Z