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

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	Yantao Yin, Yu Liu, Jiaqi Lu, Yongcun Lu, Caixia Yin, Jia Cai, Tengyang Guo, Yang Liu, Shuai Wei, Yaqi Cao, Shucheng Liu
Format:	Artículo Open Access
Published:	Wiley 2026
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	Acceder al recurso
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