Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage-Reference-Cited by-同舟云学术

Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

Published:2020-09 Issue: Volume:158 Page:865-874
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Walayat Noman,Xiong Zhouyi,Xiong Hanguo,Moreno Helena M.,Niaz Nadia,Ahmad Muhammad Nadeem,Hassan Ali,Nawaz Asad,Ahmad Ishtiaq,Wang Peng-Kai

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference44 articles.

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3. Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince;Nikoo;Food Chem.,2015

4. Pressure ohmic thawing: a feasible approach for the rapid thawing of frozen meat and its effects on quality attributes;Min;Food Bioprocess Technol.,2016

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