Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides-Reference-Cited by-同舟云学术

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Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides

Published:2022-03 Issue: Volume:371 Page:131054
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Xu,Wu Jinhong,Li Xiaozhen,Yang Fujia,Yu Luhan,Li Xiaokun,Huang Jianlian,Wang Shaoyun

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Superchilling of muscle foods: Potential alternative for chilling and freezing;Banerjee;Critical Reviews in Food Science and Nutrition,2019

2. Ice-binding proteins and their function;Bar Dolev;Annual Review of Biochemistry,2016

3. Two-dimensional surface display of functional groups on a β-helical antifreeze protein scaffold;Bar;Protein Engineering, Design and Selection,2008

4. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage;Benjakul;Journal of Food Science,1997

5. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates;Borderías;Food Hydrocolloids,2020

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