Composition-antifreeze property relationships of gelatin and the corresponding mechanisms-Reference-Cited by-同舟云学术

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Composition-antifreeze property relationships of gelatin and the corresponding mechanisms

Published:2024-05 Issue: Volume:268 Page:131941
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhu Shichen,Jin Yan,Yu Jiehang,Yang Wenting,Lian Jing,Wei Zhengpeng,Zhang Dong,Ding Yuting,Zhou Xuxia

Funder

Natural Science Foundation of Zhejiang Province

China Postdoctoral Science Foundation

Zhejiang University of Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference49 articles.

1. Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage;Li;Int. J. Biol. Macromol.,2021

2. Novel synergistic freezing methods and technologies for enhanced food product quality: a critical review;Hu;Compr. Rev. Food Sci. Food Saf.,2022

3. The mechanisms and applications of cryoprotectants in aquatic products: an overview;Liu;Food Chem.,2023

4. Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage;Zhang;Food Funct.,2018

5. Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects;Sun;Carbohydr. Polym.,2022

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