Enhancement of gel properties of low‐salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis.
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| Title: | Enhancement of gel properties of low‐salt Scomberomorus niphonius surimi by egg white protein: Structural refinement and intermolecular interaction analysis. |
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| Authors: | Tang, Yi‐Xiao1,2,3,4,5 (AUTHOR), Zhang, Lin‐Da1,2,3,4,5 (AUTHOR), Man, Xinyan1,2,3,4,5 (AUTHOR), Lv, Yin‐Yin1,2,3,4,5 (AUTHOR), Jiang, Heng6 (AUTHOR), Yao, Yuan6 (AUTHOR), Yan, Jia‐Nan1,2,3,4,5 (AUTHOR), Wang, Ce1,2,3,4,5 (AUTHOR), Lai, Bin1,2,3,4,5 (AUTHOR) laibin@dlpu.edu.cn, Wu, Hai‐Tao1,2,3,4,5 (AUTHOR) |
| Source: | Journal of the Science of Food & Agriculture. Jun2026, p1. 13p. 7 Illustrations. |
| Database: | Academic Search Ultimate |
| ISSN: | 00225142 |
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| DOI: | 10.1002/jsfa.70809 |
