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Interactions and mechanism between different starch and fishy odor compounds in silver carp fishballs and its

Fang Yang1, Jiarui Chang1, Lihua Chen1

  • 1State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu 214122, China.

Food Chemistry
|October 13, 2025
PubMed

Keywords:
FishballFishy odor compoundsHydrophobic interactionsPhysical entrapmentStarch

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