Effects of high hydrostatic pressure on the structural characteristics of parvalbumin of cultured large yellow croaker ( Larimichthys crocea )-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure on the structural characteristics of parvalbumin of cultured large yellow croaker ( Larimichthys crocea )

Published:2020-09-11 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zhang Huien¹²,Liao Huiqi¹,Lu Yibei¹,Hu Yuanhui¹,Yang Hua¹²^ORCID,Cao Shaoqian¹²,Qi Xiangyang¹²

Affiliation:

1. Faculty of Biological and Environmental Science Zhejiang Wanli University Ningbo China

2. State Key Laboratory of Aquatic Products Processing of Zhejiang Province Ningbo China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14911

Reference31 articles.

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4. Effects of different sterilization conditions on physicochemical properties of SPI during frozen storage;Chen Z. J.;Transactions of the Chinese Society for Agricultural Machinery,2016

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