Author:
Chen Junlin,Fan Yaqi,Zhang Xingguo,Yuan Zimeng,Zhang Hairu,Xu Xinglian,Qi Jun,Xiong Guoyuan,Mei Lin,Zhu Yuan,Yang Linwei,Li Chao
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat;Ali;Food Chemistry,2015
2. Growth suppression of ice crystal basal face in the presence of a moderate ice-binding protein does not confer hyperactivity;Bayer-Giraldi;Proceedings of the National Academy of Sciences of the United States of America,2018
3. Effect of freezing on the quality of meat;Beltrán;Encyclopedia of Food Security and Sustainability,2019
4. Modulating the aggregation of myofibrillar protein to alleviate the textural deterioration of protein gels at high temperature: The effect of hydrophobic interactions;Chen;Food Chemistry,2021
5. Investigation of the cryoprotective mechanism and effect on quality characteristics of surimi during freezing storage by antifreeze peptides;Chen;Food Chemistry,2022
Cited by
13 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