Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system

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Publication date: October 2025

Source: Innovative Food Science & Emerging Technologies, Volume 105

Author(s): Kaina Duan, Lechang Sun, Jie-ting Geng, Wenge Yang, Huamao Wei, Tao Huang, Ru Jia

​Publication date: October 2025Source: Innovative Food Science & Emerging Technologies, Volume 105Author(s): Kaina Duan, Lechang Sun, Jie-ting Geng, Wenge Yang, Huamao Wei, Tao Huang, Ru Jia Read More