Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins

Author:

Zhu MingmingORCID,Wang He,Zong Jiaxing,Zhang Juan,Zhao Shengming,Ma Hanjun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amir;Innovative Food Science and Emerging Technologies,2019

2. Effects of different thawing methods on conformation and oxidation of myofibrillar protein from largemouth bass (micropterus salmoides);Cai;Journal of Food Science,2020

3. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of sciaenops ocellatus (red drum);Cai;Ultrasonics Sonochemistry,2019

4. Effects of microwave combined with conduction heating on surimi quality and morphology;Cao;Journal of Food Engineering,2018

5. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins;Guo;Food chemistry,2019

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