Sous vide processing: Influence on the binding capacity of Litopenaeus vannamei myofibrillar protein to two flavor compounds (succinic acid and 1-octen-3-Ol)

Food Chemistry 2026

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Authors: Jie Feng, Yi Luo, Ying Su, Chuandong Fang, Jiancong Huo, Shucheng LIU, Huimin Lin, Soottawat Benjakul, Bin Zhang

DOI: 10.1016/j.foodchem.2026.147915

Cited by: 3

References: 37

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Proteins in Food Systems

References 37