Evaluation of the Impact of Papain‐Treated Textured Soybean Protein on the Gel Properties of Surimi Gels
Year: 2025
Type: article
Source: Journal of Food Science
Authors: Fengfan Yu, Shengsheng He, Yifeng Liu, Chenxu Wang, Daohuang Xu, Dasong huang, Jinzhi Han, Li Ni
Institution: Fuzhou University
Language: English
Topic: Proteins in Food Systems
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W4417216134