Effects of Dried Pumpkin Powder on the Gel Properties and Protein Structural Characteristics of Trichiurus haumela Surimi.

Feng F, Yu S, Xu Y, Pang J, Wu C

DOI: 10.3390/foods15183348
Published: 2026 Sep 21
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods15183348,
  title = {Effects of Dried Pumpkin Powder on the Gel Properties and Protein Structural Characteristics of Trichiurus haumela Surimi.},
  author = {Feng F and Yu S and Xu Y and Pang J and Wu C},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15183348},
  url = {https://doi.org/10.3390/foods15183348}
}

RIS

TY  - JOUR
TI  - Effects of Dried Pumpkin Powder on the Gel Properties and Protein Structural Characteristics of Trichiurus haumela Surimi.
AU  - Feng F
AU  - Yu S
AU  - Xu Y
AU  - Pang J
AU  - Wu C
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15183348
UR  - https://doi.org/10.3390/foods15183348
ER  -

APA

F, F., S, Y., Y, X., J, P., & C, W. (2026). Effects of Dried Pumpkin Powder on the Gel Properties and Protein Structural Characteristics of Trichiurus haumela Surimi.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15183348

Source records

pubmed · retrieved 2026-09-26T15:19:22.383Z