Effects of cold atmospheric plasma on squid proteases and gel properties of protein concentrate from squid (Argentinus ilex) mantle

Author:

Nyaisaba Bhoke Marwa,Miao Wenhua,Hatab Shaimaa,Siloam Ariel,Chen Meiling,Deng Shanggui

Funder

Science and Technology Project of Zhoushan City

Scientific Research Foundation of Zhejiang Ocean University

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts;Buamard;Food Hydrocolloids,2015

2. Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods;Campo-Deaño;Journal of Food Engineering,2010

3. Effect of high pressure on reduced sodium chloride surimi gels;Cando;Food Hydrocolloids,2015

4. Structural and functional analysis of lysozyme after treatment with dielectric barrier discharge plasma and atmospheric pressure plasma jet /631/45 /631/57 /101 /82 /145 article;Choi;Scientific Reports,2017

5. Production and functional evaluation of a protein concentrate from giant squid (Dosidicus gigas) by acid dissolution and isoelectric precipitation;Cortés-Ruiz;Food Chemistry,2008

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