Study on the structure, allergenicity, gelation and flavor properties of shrimp muscle myofibrillar protein under the Action of Limosilactobacillus fermentum 6b

Food Chemistry 2026

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Authors: Qingping Gu, Futeng Song, Huabin Dong, Tianjiao Xu, Zekun Ma, Jinhong Zang, Qingli Yang, Liangtao Lv, Chundi Yu

DOI: 10.1016/j.foodchem.2026.149036

Cited by: 1

References: 30

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Probiotics and Fermented Foods

References 30