Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins-Reference-Cited by-同舟云学术

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Uncovering the rheological properties basis for freeze drying treatment-induced improvement in the solubility of myofibrillar proteins

Published:2024 Issue: Volume:8 Page:100651
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Yang Huijuan,Chen Zhizhao,Wang Haifeng,Jin Danping,Wang Xiaoqi,Wang Fan,Cen Xuejiang,Liu Jinsong,Shen Qing

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference48 articles.

1. The principles of freeze-drying;Adams;Cryopreservation and freeze-drying protocols,2015

2. Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): changes in volatiles, chemical profile, antioxidant properties, and microstructure;An;Food Chem.,2016

3. Heightened cold-denaturation of proteins at the ice-water interface;Arsiccio;J. Am. Chem. Soc.,2020

4. The effects of freeze-drying process parameters on Broiler chicken breast meat;Babić;LWT--Food Sci. Technol.,2009

5. Effect of drying methods on properties of potato flour and noodles made with potato flour;Bao;Foods,2021

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