Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment-Reference-Cited by-同舟云学术

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment

Published:2021-05 Issue: Volume:343 Page:128412
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Peng Zeyu,Zhu Mingming^ORCID,Zhang Juan,Zhao Shengming,He Hongju^ORCID,Kang Zhuangli^ORCID,Ma Hanjun,Xu Baocheng

Funder

Science and Technology Department of Henan Province

Henan Institute of Science and Technology

Major Science and Technology Project of Hainan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovative Food Science & Emerging Technologies,2019

4. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets;Cai;Ultrasonics Sonochemistry,2018

5. Recent Advances in Food Thawing Technologies;Cai;Comprehensive Reviews in Food Science and Food Safety,2019

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