Elucidating the differences and mechanisms of gel from different fish maw species: a multi-scale study on network morphology, physicochemical properties, and protein structure

Food Chemistry 2026

View at publisher

Authors: Danxuan Wu, Qiong Wu, Zheming Wang, Qinggang Xu, Minghui Gao, Jian Jiao, Xiuping Dong

DOI: 10.1016/j.foodchem.2026.148448

Cited by: 1

References: 43

Fields of Study & Subjects

Meat and Animal Product Quality Collagen: Extraction and Characterization Protein Hydrolysis and Bioactive Peptides

References 43