Synergistic effect of pH-shifting and Maillard reaction on the structure and function of carp by-product protein isolate

Food Hydrocolloids 2026

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Authors: Yanjun Liu, Yanan Mo, Yixiao Shen, Ling Liu
DOI: 10.1016/j.foodhyd.2026.112949
Cited by: 1
References: 39

Fields of Study & Subjects

Meat and Animal Product Quality Protein Hydrolysis and Bioactive Peptides Aquaculture Nutrition and Growth

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
181
Pages
112949–112949
Publication date
3 June 2026
Language
EN