Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis )-Reference-Cited by-同舟云学术

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Protein hydrolysates of salted duck egg white improve the quality of Jinga Shrimp (Metapenaeus affinis )

Published:2017-04-09 Issue:7 Volume:52 Page:1623-1631
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Yang Juan¹,Cui Chun¹^ORCID,Feng Wanzhen¹,Zhao Haifeng¹,Wang Wei¹,Dong Keming²

Affiliation:

1. School of Food Science and Engineering; South China University of Technology; Guangzhou 510640 China

2. Guangdong Weiwei Biotechnology Co., LTD; Guangzhou 510640 China

Funder

National Natural Science Foundation of China

Science and Technology Program of Guangzhou

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13435/fullpdf

Reference40 articles.

1. Application of support vector classification algorithms for the prediction of quality level of frozen shrimps (Litopenaeus vannamei) suitable for sensor-based time-temperature monitoring;Ahmad;Food and Bioprocess Technology,2015

2. The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific White Shrimp (Litopenaeus vannamei) during refrigerated storage;Basiri;LWT - Food Science and Technology,2015

3. Modification of functional properties of egg-white proteins;Campbell;Food/Nahrung,2003

4. Biochemical, physical, chemical, and microbiological assessment of blue shrimp (Litopenaeus stylirostris) stored in ice;Canizales-Rodríguez;Journal of Aquatic Food Product Technology,2015

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1. A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications;Sustainable Food Technology;2024

2. Improving the gel properties of salted egg white/cooked soybean protein isolate composite gels by ultrasound treatment: Study on the gelling properties and structure;Ultrasonics Sonochemistry;2023-07

3. The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide;LWT;2023-04

4. Mooncake production waste: Nutritional value and comprehensive utilization of salted duck egg white;Journal of Food Processing and Preservation;2022-06

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