Synergistic enhancement of gelling properties of low-salt shrimp surimi via ultra-high pressure and egg white protein integration: A multiscale structural approach

Food Chemistry 2026

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Authors: Yefan Wang, Yantong Li, Yang Liu, Yan Guo, Dayong Zhou, Deyang Li

DOI: 10.1016/j.foodchem.2026.149021

Cited by: 2

References: 40

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Microbial Inactivation Methods

References 40