Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( <scp> <i>Lateolabrax japonicus</i> </scp> ) fillets-Reference-Cited by-同舟云学术

Effect of compound phosphate on the water‐holding capacity and nutritional quality of sea bass ( Lateolabrax japonicus ) fillets

Published:2022-03-14 Issue:6 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Jia Zhi‐Hui¹^ORCID,Guo Zhi‐Han¹,Wang Wei¹,Yi Shu‐Min¹^ORCID,Li Xue‐Peng¹^ORCID,Li Jian‐Rong¹²^ORCID,Zhou Guang‐wen³

Affiliation:

1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R & D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Technology Bohai University Jinzhou China

2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China

3. Shandong University of Science and Technology Taian China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16511

Reference89 articles.

1. Marination to Improve Functional Properties and Safety of Poultry Meat

2. Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

3. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

Cited by 6 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. Preparation of super-amphiphilic waterborne polyurethane diversion mesh coatings with diversion properties and their excellent preservation properties on L. japonicus fillets;Journal of Food Engineering;2024-06

2. Advances and applications in water retention technology for meat and meat products: Status and future research directions;International Journal of Food Science & Technology;2024-03-31

3. Preparation of Bovine Hides Gelatin by Ultra-High Pressure Technique and the Effect of Its Replacement Fat on the Quality and In Vitro Digestion of Beef Patties;Foods;2023-08-17

4. Biogenic synthesis of reduced graphene oxide decorated with silver nanoparticles (rGO/Ag NPs) using table olive (olea europaea) for efficient and rapid catalytic reduction of organic pollutants;Chemosphere;2023-01

5. Development of a frozen semi-finished meat product with a probiotic culture of Lacticaseibacillus rhamnosus GG;Proceedings of the Voronezh State University of Engineering Technologies;2022-08-23