Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles-Reference-Cited by-同舟云学术

Evaluating the effects of nanoparticles combined ultrasonic-microwave thawing on water holding capacity, oxidation, and protein conformation in jumbo squid (Dosidicus gigas) mantles

Published:2023-02 Issue: Volume:402 Page:134250
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu Wenhui,Guo Huifang,Han Menglin,Shan Chunyu,Bu Ying,Li Jianrong,Li Xuepeng

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets;Cai;LWT-Food Science and Technology,2020

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