High-pressure homogenized whey protein-milk fat composite salt enhances myofibrillar protein gelation in Litopenaeus vannamei: A mechanistic approach to sodium reduction with improved texture and digestibility

Food Chemistry 2026

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Authors: Xin Fan, Cewen Yang, Jiali Zou, Qiong Wu, Yan Guo, Dayong Zhou, Deyang Li

DOI: 10.1016/j.foodchem.2026.148410

Cited by: 2

References: 44

Fields of Study & Subjects

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

References 44