The impact of ultra-high pressure processing on crayfish tropomyosin allergenicity and microstructure preservation: Insights into texture and flavors

Food Chemistry 2026

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Authors: Rui Liu, Yang Guo, Xuening Yu, Wensi Xu, Xiaoyang Liu, Dayong Zhou

DOI: 10.1016/j.foodchem.2026.149309

Cited by: 1

References: 30

Fields of Study & Subjects

Meat and Animal Product Quality Microbial Inactivation Methods Nanocomposite Films for Food Packaging

References 30