Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms.
- DOI
- 10.3390/foods15173036
- Published
- 2026 Aug 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15173036,
title = {Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms.},
author = {Wang W and Shao Q and Wang L and Yi S and Li X and Li J and Ye B and Zhang C and Xu Y and Zhu W},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15173036},
url = {https://doi.org/10.3390/foods15173036}
}RIS
TY - JOUR TI - Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms. AU - Wang W AU - Shao Q AU - Wang L AU - Yi S AU - Li X AU - Li J AU - Ye B AU - Zhang C AU - Xu Y AU - Zhu W PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15173036 UR - https://doi.org/10.3390/foods15173036 ER -
APA
W, W., Q, S., L, W., S, Y., X, L., J, L., B, Y., C, Z., Y, X., & W, Z. (2026). Ultrasound-Assisted Enzymatic Deamidation Treatment for Developing Soft Surimi Gel for Dysphagia: Gel Properties, In Vitro Digestibility, and Protein Mechanisms.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15173036
Source records
- pubmed · retrieved 2026-09-26T07:43:04.999Z