Changes in physicochemical and conformational properties of myofibrillar proteins isolated from mandarin fish (Siniperca chuatsi) treated by atmospheric pressure plasma jet
Author:
Affiliation:
1. College of Tourism, Huangshan University, Huangshan, China
2. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China
3. School of Mechanical and Energy Engineering, NingboTech University, Ningbo, China
Funder
Provincial Natural Science Foundation of Anhui
Domestic Visiting and Studying Program for Outstanding Young Talents in Colleges project
Ningbo Science and Technology Plan
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2023.2264900
Reference49 articles.
1. Experimental study of radio frequency (RF) thawing of foods with movement on conveyor belt
2. Cold atmospheric pressure plasma processing of insect flour from Tenebrio molitor: Impact on microbial load and quality attributes in comparison to dry heat treatment
3. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein
5. Technical note: A simplified procedure for myofibril hydrophobicity determination
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