Effects of weak acids and sodium salts on texture and flavor of high-moisture extruded Alaska pollock/plant protein blends

Food Chemistry 2026

View at publisher

Authors: Yukun Hou, Jiayu Li, Chao Wang, Songgang Xia, Changhu Xue, Xiaoming Jiang

DOI: 10.1016/j.foodchem.2026.149362

Cited by: 1

References: 39

Fields of Study & Subjects

Meat and Animal Product Quality Proteins in Food Systems Animal Nutrition and Physiology

References 39