Effect of pulsed electric field-assisted thawing on the gelling properties of pekin duck meat myofibrillar protein

Author:

Chang Chao-KaiORCID,Lung Chun-Ta,Gavahian Mohsen,Yudhistira BaraORCID,Chen Min-Hung,Santoso Shella PermatasariORCID,Hsieh Chang-WeiORCID

Funder

Council of Agriculture

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovat. Food Sci. Emerg. Technol.,2019

2. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Res. Int.,2003

3. Ultrasonics - sonochemistry Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fi llets;Cai;Ultrason. Sonochem.,2018

4. Effects of different thawing methods on the quality of;Cai,2020

5. Effects of Ultrasonics Combined with Far Infrared or Microwave Thawing on Protein Denaturation and Moisture Migration of Sciaenops Ocellatus (Red Drum) College of Food Science and Engineering;Cai,2019

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