Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility-Reference-Cited by-同舟云学术

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Octenyl succinic anhydride-modified amyloid protein fibrils demonstrate enhanced ice recrystallization inhibition activity and dispersibility

Published:2023-12 Issue: Volume:252 Page:126439
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Fu Yuying,Li Yuan,Everett David W.,Weng Shuni,Zhai Yun,Wang Mengtin,Li Teng

Funder

National Natural Science Foundation of China

Natural Science Foundation of Zhejiang Province

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference56 articles.

1. Mechanisms of ice crystallization in ice cream production;Cook;Compr. Rev. Food Sci. Food Saf.,2010

2. Ice cream structure modification by ice-binding proteins;Kaleda;Food Chem.,2018

3. Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality;Zhao;Food Hydrocoll.,2022

4. Dual cryoprotective strategies for ice-binding and stabilizing of frozen seafood: a review;Zhu;Trends Food Sci. Technol.,2021

5. A review of natural polysaccharides for food cryoprotection: ice crystals inhibition and cryo-stabilization;Sun;Bioact. Carbohydr. Diet. Fibre,2022

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