Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage-Reference-Cited by-同舟云学术

Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage

Published:2022-10 Issue: Volume:15 Page:100438
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Zeng Xinyao,Jiao Dexin,Yu Xiaona,Chen Lihang,Sun Ying,Guo Aoran,Zhu Chen,Wu Jinshan,Liu Jingsheng,Liu Huimin

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

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3. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage;Chen;Food Control,2022

4. Effect of high pressure processing on the physicochemical and sensorial properties of scallop (Mizuhopecten yessoensis) during iced storage;Chen;International Journal of Food Science & Technology,2022

5. Effect of high pressure on the calpain–calpastatin system in fish muscle;Chéret;Journal of Food Science,2007

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