Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference189 articles.
1. Effects of freeze-thaw cycles on gel-forming ability and protein denaturation in Alaska pollock frozen surimi;Abe;Journal of Food Quality,2019
2. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions;Abker;Journal of Food Engineering,2023
3. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovative Food Science & Emerging Technologies,2019
4. Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins;Amiri;International Journal of Biological Macromolecules,2018
5. Short-term frozen storage enhances cross-linking that was induced by transglutaminase in surimi gels from silver carp (Hypophthalmichthys molitrix);An;Food Chemistry,2018
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