Work

The effects of different thermal processing methods on the protein structure and digestibility of Procambarus clarkii

Year: 2025

Type: article

Source: Food & Function

DOI: 10.1039/d4fo05630b

Authors: Xuan Liu, Chuanfeng Hu, TianYu Xiao, Liu Du, Ziyi Tu, Wei Yu, Yu Qiao

Institutions: Ministry of Agriculture and Rural Affairs, Hubei Academy of Agricultural Sciences, Hubei University of Technology

Language: English

Topic: Food and Agricultural Sciences

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4409444143

FWCI: 1.758

Cites: 39

Cited by: 4

Related to: 10