Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea)-Reference-Cited by-同舟云学术

Flammulina velutipes polysaccharide improves the water-holding capacity in the dorsal muscle of freeze-thawed cultured large yellow croaker (Larimichthys crocea)

Published:2023-03 Issue: Volume:403 Page:134401
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zheng Yao,Shi Yuzhuo,Yang Xu,Guo Quanyou

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

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2. Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation;Bao;Comprehensive Reviews in Food Science and Food Safety,2021

3. Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees;Cao;Food Hydrocolloids,2022

4. Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration;Chen;Foods,2021

5. Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp (Cyprinus carpio L.) induced by freeze-thaw cycles;Du;LWT,2020

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3. Larimichthys crocea (large yellow croaker): A bibliometric study;Heliyon;2024-09

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