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High-temperature pressure cooking on the quality of Basa (Pangasius bocourti) fish maw: Gelling, in vitro digestion and proteomic analysis

Shiyu Wu; Qiuyu Lu; Lianying Xu; Shengnan Zhan; Wenge Yang; Qingfang Ying; Haixia Yu; Ying Liu; Tao Huang
Food Chemistry · Vol. 479 · pp. 143826 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-07-01
Publication Year2025
Volume479
Pages143826
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143826
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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