Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors-Reference-Cited by-同舟云学术

Adenosine monophosphate boosts the cryoprotection of ultrasound-assisted freezing to frozen surimi: Insights into protein structures and gelling behaviors

Published:2024-08 Issue: Volume:450 Page:139343
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhu Xiangwei,He Diheng,Chen Yingying,Duan Xinyu,Li Yonghui,Yuan Yue,Zhan Fuchao,Li Bin,Teng Yongxin

Funder

Wuhan Science and Technology Bureau

Hubei University of Technology

National Natural Science Foundation of China

Hubei Province Natural Science Foundation

Publisher

Elsevier BV

Reference40 articles.

1. Effects of microwave-assisted freezing on the quality attributes of lamb meat;Atani;International Journal of Refrigeration,2022

2. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea);Bian;Food Chemistry X,2022

3. Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates;Borderías;Food Hydrocolloids,2020

4. Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels;Cen;Food Chemistry,2023

5. Ultrasound: A reliable method for regulating food component interactions in protein-based food matrices;Chen;Trends in Food Science & Technology,2022

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