Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles-Reference-Cited by-同舟云学术

Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles

Published:2024-07 Issue: Volume:188 Page:114461
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Li Yang,Han Xiaoyu,Zhang Yuemei,Wang Ying,Wang Jinpeng,Teng Wendi,Wang Wei,Cao Jinxuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference65 articles.

1. Research advances of molecular docking and molecular dynamic simulation in recognizing interaction between muscle proteins and exogenous additives;Bai;Food Chemistry,2023

2. Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution;Bai;Animal Science Journal,2021

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

4. Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein;Cao;Food Hydrocolloids,2020

5. 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

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of the impact of whey protein hydrolysate on myofibrillar proteins in surimi during repeated freeze–thaw cycles: Quality enhancement and antifreeze potential;Food Chemistry;2024-12