High-moisture texturization of Antarctic krill (Euphausia superba) meat-based hybrid protein: The synergistic effect of wheat gluten and pea protein

作者：Zhantao Yu, Jing Yu, Lei Wang, Jinxiu Shi, Songgang Xia, Yong Xue, Ningyang Li, Changhu Xue · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143882 · 被引用次数：7 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Insect Utilization and Effects