Influence of the pressure shift freezing and thawing on the microstructure of largemouth bass-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Influence of the pressure shift freezing and thawing on the microstructure of largemouth bass

Published:2022-12 Issue: Volume:82 Page:103176
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Li Ting,Kuang Shiyao,Hu Lihui,Nie Pengcheng,Ramaswamy Hosahalli S.,Yu Yong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference54 articles.

1. Kinetics of protein and textural changes in Atlantic salmon under frozen storage;Aguilera Barraza;Food Chemistry,2015

2. High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets;Alba;Innovative Food Science and Emerging Technologies,2019

3. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus);Aubourg;LWT - Food Science and Technology,2013

4. Ultrastructural-study of skeletal fish muscle after freezing at different rates;Bello;Journal of Food Science,1982

5. Thermodynamic approach of meat freezing process;Castro-Giraldez;Innovative Food Science & Emerging Technologies,2014

Cited by 10 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. Characterizing high pressure phase transitions of gelatin gel and assessing microstructural, gel properties, and texture changes following pressure shift freezing and Ice I to Ice III phase transition;Food Hydrocolloids;2025-01

2. The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics;Food Research International;2024-11

3. High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications;Food Reviews International;2024-06-27

4. The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish;Innovative Food Science & Emerging Technologies;2024-06

5. Changes in properties of myofibrillar protein and myofibrillar protein gel from freshwater fish after low-temperature and high-pressure collaborative treatment;Innovative Food Science & Emerging Technologies;2024-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3