The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide

Author:

Cao Lin,Majura Julieth Joram,Liu Lu,Cao WenhongORCID,Chen Zhongqin,Zhu Guoping,Gao Jialong,Zheng Huina,Lin Haisheng

Funder

Technology Bureau of Zhanjiang Municipality

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Byproducts from fish harvesting and processing;Benjakul,2019

2. Effect of extraction methods on the preparation of electrospun/electrosprayed microstructures of tilapia skin collagen;Bi;Journal of Bioscience and Bioengineering,2019

3. Conformational changes and kinetic study of actomyosin from silver carp surimi with modified starch-sucrose mixtures during frozen storage;Cao;Journal of Food Quality,2016

4. Cryoprotective effect of collagen hydrolysates from squid skin on frozen shrimp and characterizations of its antifreeze peptides;Cao;LWT - Food Science and Technology,2023

5. Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV-C irradiation stress;Cao;Food Sciences and Nutrition,2020

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