Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage-Reference-Cited by-同舟云学术

Effects of multi-frequency ultrasound-assisted immersion freezing processing on myofibrillar protein structure and lipid oxidation of large yellow croaker (Larimichthys crocea) during long-time frozen storage

Published:2024-07 Issue: Volume:107 Page:106945
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Yang Weihao,Dong Yixuan,Ma Xuan,Xie Jing,Mei Jun^ORCID

Publisher

Elsevier BV

Reference45 articles.

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3. Jing Xie, Effect of magnetic nano-particles combined with multi-frequency ultrasound-assisted thawing on the quality and myofibrillar protein-related properties of salmon (Salmo salar);Xu;Food Chem.,2024

4. Effect of gum tragacanth–sodium alginate coatings incorporated with epigallocatechin gallate on the quality and shelf life of large yellow croaker (Larimichthys crocea) during superchilling storage;Xu;Food Qual. Saf.,2024

5. Evidence of myofibrillar protein oxidation and degradation induced by exudates during the thawing process of bighead carp fillets;Liu;Food Chem.,2024

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1. Effects of slurry ice treatment on the physicochemical changes and proteome of large yellow croaker (Larimichthys crocea);Food Chemistry;2025-01