The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers-Reference-Cited by-同舟云学术

The quality properties of frozen large yellow croaker fillets during temperature fluctuation cycles: improvement by cellobiose and carboxylated cellulose nanofibers

Published:2022-01 Issue: Volume:194 Page:499-509
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Tan Mingtang,Ding Zhaoyang,Yang Dazhang,Xie Jing

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference45 articles.

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2. Review on identification, underlying mechanisms and evaluation of freezing damage;Dalvi-Isfahan;J. Food Eng.,2019

3. Effect of cold chain logistic interruptions on lipid oxidation and volatile organic compounds of Salmon (Salmo salar) and their correlations with water;Yu;Dynamics,2020

4. Understanding the influence of state/phase transitions on ice recrystallization in Atlantic Salmon (Salmo salar) during frozen storage;Syamaladevi;Food Biophys.,2012

5. Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus);Szymczak;LWT.,2020

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