Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments

The role of endogenous proteases in degrading grass carp (Ctenopharyngodon idella) myofibrillar structural proteins during ice storage

Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern

Interfacial structures and processing stability of surimi particles-konjac glucomannan complexes stabilized pickering emulsions via one-step and layer-by-layer

Impact of protein oxidation induced by different cooking methods in channel fish (Ietalurus punetaus) on structure and in vitro digestion of protein

Co-inoculation of Lactiplantibacillus pentosus 1 and Saccharomyces cerevisiae 31 for a salt-free fish sauce production from channel catfish (Ietalurus punetaus) bone