Incorporation of nanoscale fishbone enhances frozen snakehead fish slice quality via synergistic mechanisms: Pickering emulsion oxygen barrier and TGase-mediated protein crosslinking

Food Chemistry 2026 Open access

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Authors: Ziaur Rahman, Lianzi Zhang, Yajin Zhang, Arsalan Ali Khan, Junaid Khan, Soottawat Benjakul, Qilin Huang, Shanbai Xiong, Juan You, Ru Liu, Dan Jia, Tao Yin
DOI: 10.1016/j.foodchem.2026.150548
Cited by: 0
References: 20

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Nanocomposite Films for Food Packaging

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
525
Issue
Pt 3
Pages
150548–150548
Publication date
24 July 2026
Language
EN