Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins-Reference-Cited by-同舟云学术

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Basic electrolyzed water coupled with ultrasonic treatment improves the functional properties and digestibility of Antarctic krill proteins

Published:2022-12 Issue: Volume:162 Page:112201
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Yufeng,Wang Jinsong,Zhu Xiping,Tan Lijun,Xie Dan,Xu Wenjing,Gui Yunlei,Zhao Yong,Wang Jing Jing

Funder

Program of Shanghai Academic Research Leader

Anhui Polytechnic University

Basic and Applied Basic Research Foundation of Guangdong Province

National Natural Science Foundation of China

Foshan University

Shanghai Ocean University

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Physicochemical and functional properties of proso millet storage protein fractions;Akharume;Food Hydrocolloids,2020

2. Application of electrolyzed water for improving pork meat quality;Athayde;Food Research International,2017

3. Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea);Bian;Ultrasonics Sonochemistry,2022

4. Structure characteristics and functionality of water-soluble fraction from high-intensity ultrasound treated pea protein isolate;Gao;Food Hydrocolloids,2022

5. Hydrophobicity of bovine serum albumin and ovalbumin determined using uncharged (PRODAN) and anionic (ANS(-)) fluorescent probes;Haskard;Journal of Agricultural and Food Chemistry,1998

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1. Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat;Food Chemistry;2025-01

2. Recent advances in the use of antarctic krill (Euphausia superba) as a sustainable source of high-quality protein: A comprehensive review;Trends in Food Science & Technology;2024-10

3. Ultrasound processing for enhanced digestibility of plant proteins;Food Hydrocolloids;2024-10

4. Electron beam irradiation treatment driven structure-function relationships of walnut meal proteins and hydrolysates;Food Hydrocolloids;2024-10

5. Characterization and in vitro calcium release of the novel calcium-loaded complexes using Antarctic krill protein and pectin: Effect of different blending sequences;Food Research International;2024-08

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