Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological characteristics: Integration of structural and proteomic perspectives

Food Chemistry 2026

View at publisher

Authors: Xiaoqing Yang, Zhifeng Tan, Siqi Ling, Kaiyu Jiang, Xiuping Dong

DOI: 10.1016/j.foodchem.2026.148085

Cited by: 3

References: 33

Fields of Study & Subjects

Meat and Animal Product Quality Collagen: Extraction and Characterization Nanocomposite Films for Food Packaging

References 33