# Color and texture of surimi‐like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy whey

> Research article (Journal of Food Science, 2022) · cited 17× · AI/ML

**Wikidata**: [openalex:W4283024049](https://www.wikidata.org/wiki/openalex:W4283024049)  
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