Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution

Published:2024-03 Issue: Volume:209 Page:109420
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fu Yin,Cao Yan,Chang Zhongyi,Zou Chunjing,Jiang Deming,Gao Hongliang,Jia Caifeng

Publisher

Elsevier BV

Subject

Food Science

Reference79 articles.

1. Polysaccharides from Pleurotus eryngii: Selective extraction methodologies and their modulatory effects on THP-1 macrophages;Abreu;Carbohydrate Polymers,2021

2. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat;Ali;Food Chemistry,2015

3. Prebiotics as functional foods: A review;Al-Sheraji;Journal of Functional Foods,2013

4. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging;Anderssen;Food Control,2021

5. Anti-freeze effect of Enoki mushroom extract on the quality preservation of frozen whipped cream;Arai;Journal of Food Engineering,2021

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP