Work

Egg white protein and transglutaminase synergistically improve the gel quality of frozen thawed damaged shrimp surimi

Year: 2026

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.70614

Authors: Yantao Yin, Yu Liu, Jiaqi Lu, Yongcun Lu, Caixia Yin, Jia Cai, Tengyang Guo, Yang Liu, Shuai Wei, Yaqi Cao, Shucheng Liu

Institutions: Guangdong Ocean University, Nanjing Agricultural University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Good health and well-being

Open Access status: closed

OpenAlex ID: W7147260963

FWCI:

Cites: 33

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