Optimizing steaming core temperature to enhance tilapia protein digestibility in an elderly model: structural and textural mechanisms

Food Chemistry 2026 Open access

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Authors: Zehui Qiu, Yuyao Shi, Yao Zheng, Yi Zhong Wu, Qingqing Jiang, Long Zhang, Mingyu Yin, Wenzheng Shi, Xichang Wang

DOI: 10.1016/j.foodchem.2026.150056

Cited by: 0

References: 75

Fields of Study & Subjects

Proteins in Food Systems Food composition and properties Meat and Animal Product Quality

References 75