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

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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

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application;Food Chemistry: X;2024-10

2. Effect of ultrasonic pretreatment on antifreeze activity of gluten antifreeze polypeptide;LWT;2024-08

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