Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii)-Reference-Cited by-同舟云学术

Effect of high pressure shucking on the gel properties and in vitro digestibility of myofibrillar proteins from red swamp crayfish (Procambarus clarkii)

Published:2022-02 Issue: Volume:156 Page:113020
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ye Tao,Zhu Yajun,Wang Yun,Liu Rui,Lin Lin,Zheng Zhi,Lu Jianfeng

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Effects of high hydrostatic pressure on peelability and quality of crayfish(Procambarus clarkii);Journal of the Science of Food and Agriculture;2023-11-06

3. Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies;Trends in Food Science & Technology;2023-08

4. Effect of nonthermal technologies on the digestion of muscle proteins;Processing Technologies and Food Protein Digestion;2023